Chicken Marguerite
Ingredients| 2 tbsp olive oil |
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1. Preheat the oven to 375F. Spray an 8" square baking pan with
non-stick cooking spray.
2. In a large bowl, combine the oil, garlic, salt, cinnamon, and
pepper. Add chicken and potatoes; toss well to coat thoroughly.
3. Arrange chicken in a single layer in prepared baking pan; add
vinegar, then top evenly with potatoes. Bake 40-50 minutes, until
potatoes are tender, chicken is cooked thoroughly and thigh juices
run clear when pierced with a fork. Serve topped with pan juices.
Lin s notes: Since we don t like dark meat, I used 2-3 whole skinned
chicken breasts, cut in halves, and then cut in half again. I also
peeled the potatoes, as Pat doesn t like potato skins. It turned out
great! I served this with a green salad and white wine.
Each serving provides: 3/4 fat, 2 proteins, 1/2 bread.
Per serving: 199 calories; 18 gm protein; 8 gm fat; 14 gm
carbohydrates; 14 mg calcium; 260 mg sodium; 50 mg cholesterol; 1 gm
dietary fiber.
Source: Weight Watchers Slim Ways with Chicken cookbook Typed in MM
format by Linda Fields, Cyberealm BBS, Watertown, NY 12/31/95
315-786-1120
Servings: 8
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