| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Poultry, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | 3-4 pound fryer, cut into | |
| serving pieces | ||
| 6 | Potatoes, peeled & quartered | |
| 1 | c | Crushed tomatoes |
| 2 | T | Parsley |
| 1 | t | Basil |
| 2 | Cloves garlic, minced | |
| Salt and pepper to taste | ||
| 1/4 | c | Grated Parmesan cheese |
| 3 | T | Vegetable oil |
INSTRUCTIONS
Wash chicken and wipe dry with paper toweling. Put enough oil in a large roasting pan to cover bottom of the pan. Place chicken in p;an and place potatoes between the chicken pieces. Sprinkle tomatoes, parsley, basil, garlic, salt and pepper over the chicken and potatoes. Lastly, sprinkle with the grated cheese and the oil. Bake in 375øF oven for 1 1/4 hours, or until chicken is done. Yield: 4 servings. Typed in MMFormat by cjhartlin@msn.com Source: The Jr. League of Orange County, New York (The Eastern Jr. League Cookbook) Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Apr 10, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 346
Calories From Fat: 138
Total Fat: 15.6g
Cholesterol: 78.6mg
Sodium: 252.1mg
Potassium: 753.8mg
Carbohydrates: 19.5g
Fiber: 2.9g
Sugar: 2.2g
Protein: 31.6g