Recipe - Easy Baked Chicken And Potato Dinner

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 tablespoon Margarine or butter; melted
One fourth cup Parmesan cheese; grated
1 teaspoon Garlic powder
1 teaspoon Paprika

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, One half fat

Source: Pillsbury Classic Cookbooks, 2/96
Posted to MMRecipes Digest V3 #223

Date: Sat, 17 Aug 1996 07:31:05 PST

From: jlewis1@juno.com (Julie L. Lewis)