| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Poultry, Sauces |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless chicken breasts |
| 1 |
tb |
Vegetable oil |
| 2 |
|
Cloves garlic, minced |
| 1 |
|
Jar Chicken Tonight Light Cooking Sauce for Chicken Honey Mustard |
| 1 |
lb |
Red potatoes, boiled and thinly sliced |
| 10 |
oz |
Frozen broccoli spears, cooked and drained |
| 1/2 |
c |
Shredded low-fat Cheddar cheese |
INSTRUCTIONS
Preheat oven to 350 F. In a large skillet, lightly brown chicken in oil on
both sides. Add garlic and saut. lightly. Add sauce; simmer, covered, 20
minutes over low heat. Place cooked potato slices evenly in an 11 x 7-inch
baking dish. Spoon chicken and sauce over potatoes. Evenly layer broccoli
over chicken. Top with Cheddar cheese. Bake, covered, 30 minutes or until
bubbly.
Posted to MM-Recipes Digest V3 #280
Date: Sun, 13 Oct 1996 08:30:39 +0000
From: ray.watson@ukonline.co.uk
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