| 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)
A Message from our Provider:
“Luck has nothing to do with it”