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CATEGORY CUISINE TAG YIELD
Meats, Dairy Low fat, Poultry 4 Servings

INGREDIENTS

Sue Woodward
4 Chicken breast halves, bone-
in skinless
4 Russet or Idaho baking pota-
toes unpeeled cut into
1"
cubes
1 Red or green bell pepper
cut into 1"x1/2" pieces
1 Onion, cut into 8 wedges
2 T Margarine or butter, melted
1/4 c Parmesan cheese, grated
1 t Garlic powder
1 t Paprika

INSTRUCTIONS

Heat oven to 400~.  Spray 15"x10"x1" baking pan with nonstick cooking
spray.  Place 1 chicken breast half in each corner of pan. Place
potatoes, bell pepper and onion in center of pan. Pour melted
margarine over chicken and vegetables; sprinkle evenly with cheese,
garlic powder, and paprika. Bake at 400~ for 30 to 35 mins. or until
chicken is fork tender and juices run clear, stirring vegetables once
halfway through cooking.  Per serving - 370 cal (100 cal from fat), 11
g tot fat (3 g sat fat),  80 mg chol, 260 mg sod, 35 g total carbo (35
g fiber, 4 g sugars), 33  g pro. Dietary exchanges - 2 starch, 3 lean
meat, 1 vegetable, 1/2 fat  Source:  Pillsbury Classic Cookbooks, 2/96
Posted to MM-Recipes  Digest V3 #223  Date: Sat, 17 Aug 1996 07:31:05
PST  From: jlewis1@juno.com (Julie L. Lewis)

A Message from our Provider:

“How about a private meeting with God? Pray!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 254
Calories From Fat: 96
Total Fat: 10.8g
Cholesterol: 79.4mg
Sodium: 367.9mg
Potassium: 505.2mg
Carbohydrates: 8.3g
Fiber: 1.9g
Sugar: 4g
Protein: 30.5g


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