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    • Roasted Chicken Breast W/roasted Onions, Potatoes And Bal

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    CATEGORY CUISINE TAG YIELD
    Meats Sami Potatoes 1 Servings

    INGREDIENTS

    1/2 c Olive oil
    1/3 c Balsamic vinegar
    2 Onions, peeled w/their root
    Ends on, quartered
    1 lb Small
    And halved
    Salt and freshly ground
    Pepper
    4 Whole chicken breasts
    W/bone/skin, split about
    1 lb Each
    I use thigh and leg
    Combination), Combination
    4 Whole garlic cloves
    Peeled
    Red potatoes, scrubbed

    INSTRUCTIONS

    Preheat oven to 400F. Mix 3 tbsp, olive oil and 2 tbsp. balsamic
vinegar in a small baking dish and add the onions. Toss the onions
gently to coat. Bake  until the onions are lightly golden, 20-25
minutes. Stir once or twice during cooking. Remove from heat and set
aside. 2. Season chicken with salt and pepper on both sides. Heat 2
tbsp. of the remaining oil in a large ovenproof  skillet over
medium-high heat. When oil is very hot, add chicken, skin side down,
and cook until lightly golden, 2-3 minutes. Turn the chicken and  brown
the other side, 2-3 minutes. Add reserved onions, potatoes,  garlic,
remaining olive oil and vinegar to the skillet, mix well. 3.  Place the
skillet in the 400f oven, Bake 20-25 minutes or until the  chicken is
cooked all the way through and the potatoes and onions are  golden
brown and glazed. Stir potatoes and onions a few times during  cooking
and baste chicken with pan juices and a bit of additional  vinegar.
Serves 4.  Prepare ahead Through step 1, several hrs. or day ahead.
Cover and  refrigerate. Steps 2 and 3, one half hour ahead. Reheat just
before  serving.  Recipe By     : MSBello  From:                      
Date: 05/27  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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    Nutrition (calculated from recipe ingredients)
    ----------------------------------------------
    Calories: 1654
    Calories From Fat: 1071
    Total Fat: 120.9g
    Cholesterol: 292.4mg
    Sodium: 575.4mg
    Potassium: 1457.8mg
    Carbohydrates: 25.7g
    Fiber: 2.6g
    Sugar: 17.1g
    Protein: 109.8g


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