Potato-crusted Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken | 4 | Servings | |
INGREDIENTS
| 4 | Boned and skinned chicken | |
| breast halves | ||
| 1/2 | c | Water |
| 1/2 | c | Fat-free half and half, * |
| see note | ||
| 1 | c | Mashed potato flakes |
| 1/4 | c | Fat-free sour cream, * see |
| note | ||
| 1 | T | Chopped fresh parsley |
| 1/2 | t | Dried tarragon, crushed |
| 1 | ds | Salt |
| 1/4 | t | Paprika |
INSTRUCTIONS
Original recipe called for skim milk and lowfat sour cream. Rinse chicken & pat dry. Spray a 2-qt. rectangular baking dish with nonstick spray coating. Arrange chicken in dish, meaty side up. Bake uncovered at 375 degrees for 20 min. Meanwhile, in a small pan heat water & milk to almost boiling. Remove from heat & stir in next 5 ingredients. Spread potato mixture liberally over chichen pieces, and sprinkle with paprika. Return to oven and bake, uncovered for 20-30 min. or till chicken is tender & no longer pink. Per serving: 176 Calories; 2g Fat (8% calories from fat); 23g Protein; 15g Carbohydrate; 54mg Cholesterol; 190mg Sodium Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Feb 7, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 205
Calories From Fat: 64
Total Fat: 7.1g
Cholesterol: 80.6mg
Sodium: 791.1mg
Potassium: 435.7mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: 1.1g
Protein: 31.3g