| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Healthwise, Main dishes, Pillsbury, Potatoes | 4 | Servings | |
INGREDIENTS
| 1 | lb | Red potatoes; in 1/2" thick wedges |
| 1/2 | ts | Salt; if desired |
| 4 | Boneless skinless chicken bread halves | |
| 2 | tb | Butter or margarine |
| 1 | ts | Dried dill weed |
| 1/3 | c | Water |
| 2 | tb | Lemon juice |
| 1/4 | ts | Salt |
| 1 | ds | Pepper |
| 2 | tb | Fresh parsley; finely chopped |
INSTRUCTIONS
POTATOES CHICKEN AND SAUCE In large saucepan, combine 6cups water, potato wedges and 1/2 tsp. salt. Bring to a boil. Reduce heat to Medium; cook 10 minutes or until potatoes are tender. Drain well. Meanwhile, to flatten each chicken breast half, place boned side up between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of mallet or rolling pin until about 1/4" thick; remove wrap. Spray 2 inch nonstick skillet with nonstick cooking spray. Place over Medium-High heat. Melt 1 tsp. of the margarine until bubbly. Add chicken; cook 6 minutes. Turn chicken; sprink with dill. Cook an additiona. 3-5 minutes or unitl chicken is fork-tender and juices run clear. Remove chicken from skillet; set aside. In same skillet, combine remaining 1 tbsp. and 2 tsp. butter or margarine, water, lemon juice, 1/4 tsp. salt and pepper. Cook over Medium-High heat for 2 minutes, stirring frequently. To serve, place cooked potatoes on serving platter. Arrange chicken around outer edges of platter. Spoon sauce over top. Sprinkle with parsley. Makes 4 servings. Per 1/4 of recipe: 310 calories, 9 g. fat, 14%CFF, 75 mg. cholesterol. 540 mg. sodium, 29 g carbohy., 3 g fiber, 29 g. protein Dietary Exchanges: 2 starch, 3 very lean meat, 1 fat Pillsbury, Fast and Healthy Cooking, Jan/Feb '99, p. 47 Recipe by: Pillsbury, Fast and Healthy Cooking, Jan/Feb '99 Posted to EAT-LF Digest by Roberta Banghart <bobbi744@acd.net> on Dec 09, 1998, converted by MM_Buster v2.0l.
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