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Easy Baked Chicken and Potato Dinner


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Low-fat/cal Poultry

Ingredients:

  • 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

Directions:

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)