Name: Easy Baked Chicken and Potato Dinner
Ingredients: -Sue Woodward; 4 Chicken breast halves; bone- in, skinless; 4 md Russet or Idaho baking pota- toes; unpeeled, cut into 1" cubes; 1 Red or green bell pepper; cut into 1"x1/2" pieces; 1 md Onion; cut into 8 wedges; 2 tb Margarine or butter; melted; 1/4 c Parmesan cheese; grated; 1 ts Garlic powder; 1 ts Paprika

We learn throughout the years that God is faithful. You know when God gave new exhortations to the Israelites; often He reminded them of His faithfulness during the Exodus. He wanted the Jews to realize that He could be trusted in the present because of His faithfulness in the past. The same principle applies to our lives as well. The more we see His faithful hand shaping the events of our lives in the past, the more we realize that He can be trusted in the present. In hindsight, we can recall the situations when God either removed a trial or gave us sufficient grace to endure the trial. We can recall the good ways He has shepherded us along life’s journey. He has never disappointed us. Through experience, we learn that God keeps His Word and never fails on His promises. We learn that He is good. We learn that God can be trusted.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Poultry, Low fat	4	Servings

INGREDIENTS

		-Sue Woodward
4		Chicken breast halves; bone- in, skinless
4	md	Russet or Idaho baking pota- toes; unpeeled, cut into 1" cubes
1		Red or green bell pepper; cut into 1"x1/2" pieces
1	md	Onion; cut into 8 wedges
2	tb	Margarine or butter; melted
1/4	c	Parmesan cheese; grated
1	ts	Garlic powder
1	ts	Paprika

INSTRUCTIONS

Heat oven to 400~.  Spray 15"x10"x1" baking pan with
nonstick cooking spray.  Place 1 chicken breast half
in each corner of pan. Place potatoes, bell pepper and
onion in center of pan. Pour melted margarine over
chicken and vegetables; sprinkle evenly with cheese,
garlic powder, and paprika. Bake at 400~ for 30 to 35
mins. or until chicken is fork tender and juices run
clear, stirring vegetables once halfway through
cooking.
Per serving - 370 cal (100 cal from fat), 11 g tot fat
(3 g sat fat), 80 mg chol, 260 mg sod, 35 g total
carbo (35 g fiber, 4 g sugars), 33 g pro. Dietary
exchanges - 2 starch, 3 lean meat, 1 vegetable, 1/2 fat
Source:  Pillsbury Classic Cookbooks, 2/96
Posted to MM-Recipes Digest V3 #223
Date: Sat, 17 Aug 1996 07:31:05 PST
From: jlewis1@juno.com (Julie L. Lewis)

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