Easy baked chicken and potato dinner

4 Servings

Ingredients

Quantity Ingredient
-Sue Woodward
4 Chicken breast halves; bone- in, skinless
4 mediums Russet or Idaho baking pota- toes; unpeeled, cut into 1\" cubes
1 Red or green bell pepper; cut into 1\"x1/2\" pieces
1 medium Onion; cut into 8 wedges
2 tablespoons Margarine or butter; melted
¼ cup Parmesan cheese; grated
1 teaspoon Garlic powder
1 teaspoon 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, ½ 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@... (Julie L. Lewis)

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