| 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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