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Easy Baked Chicken Potato Dinner


4 chicken breast halves, bone- in, skinless
4 medium russet or idaho baking pota- toes, unpeeled, cut into 1
1 red or green bell pepper, cut into 1x1/2 pieces
1 medium onion, cut into 8 wedges
2 tbsp margarine or butter, melted
1/4 cup parmesan cheese, grated
1 tsp garlic powder
1 tsp 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, 1/2 fat

Source: Pillsbury Classic Cookbooks, 2/96


Servings: 4



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