Chicken And Potato Wedges With Lemon-dill Sauce

I am a disciple of the Messiah. I will not let up, look back or slow down. My past is redeemed, my future is secure. I am done with low living, small planning, smooth knees, mundane talking, chincy giving, and dwarfed goals. I no longer need pre-eminence, prosperity, position or popularity. I don't have to be right, first, tops, recognized, praised or rewarded. My face is set; my goal is sure. My road is narrow, my way is rough, my companions few. My God is reliable, my mission is clear. I cannot be bought, compromised, detoured, delayed or deluded. I will not flinch in the face of adversity, not negotiate at the table of the enemy or meander in the maze of mediocrity. I am a disciple of the Messiah. I must go until He comes, speak of all I know of Him and work until He stops me. And when He comes for His own, by the grace of God, He will have no problem recognizing me, because my colors are clear.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats		Healthwise, Main dishes, Pillsbury, Potatoes	4	Servings

INGREDIENTS

1	lb	Red potatoes, in 1/2" thick
		wedges
1/2	t	Salt, if desired
4		Boneless skinless chicken
		bread halves
2	T	Butter or margarine
1	t	Dried dill weed
1/3	c	Water
2	T	Lemon juice
1/4	t	Salt
1	ds	Pepper
2	T	Fresh parsley, finely
		chopped

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