INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 201
Calories From Fat: 85
Total Fat: 9.5g
Cholesterol: 16.7mg
Sodium: 1482mg
Potassium: 375.3mg
Carbohydrates: 16.7g
Fiber: 4.8g
Sugar: 1.1g
Protein: 13.3g