Recipe - Potato-Crusted Chicken

4 Boned and skinned chicken
breast halves
One half cup Water
One half cup Fatfree half and half; *
see note
1 cup Mashed potato flakes
One fourth cup Fatfree sour cream; * see
note
1 tablespoon Chopped fresh parsley
One half teaspoon Dried tarragon; crushed
1 ds Salt
One fourth teaspoon Paprika

* Original recipe called for skim milk and lowfat sour cream.

1. Rinse chicken & pat dry. Spray a 2qt. 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 2030 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 EATLF Digest by Betsy Burtis ebburtis@ix.netcom.com on Feb 7,
1999, converted by MM_Buster v2.0l.