| 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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