| 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 |
tb |
Chopped fresh parsley |
| 1/2 |
ts |
Dried tarragon; crushed |
| 1 |
ds |
Salt |
| 1/4 |
ts |
Paprika |
INSTRUCTIONS
* Original recipe called for skim milk and lowfat sour cream.
1. 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.
2. 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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