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       Volume I - January 12, 2007

Hearty Chicken and Potato Dinner

Serves: 6

Download this recipe.

6 boneless skinless chicken breast halves (about 1 1/2 pounds)
1 cup Dijon style mustard
1 cup Reduced-Fat Bisquick®
2 pounds small red potatoes, cut into fourths
1 1/2 medium bell pepper, cut into 1/2-inch pieces
1 1/2 medium onions, cut into wedges
Cooking spray
6 tablespoons grated fat-free Parmesan cheese topping, if desired
1 1/2 teaspoons paprika

1. Heat oven to 400°. Spray jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with cooking spray.

2. Brush each chicken breast with 2 tablespoons of the mustard, then coat with Bisquick. Place chicken breast halves around the sides of the pan. Place potatoes, bell pepper and onion in center of pan. Brush vegetables with remaining mustard. Spray chicken and vegetables with cooking spray. Sprinkle evenly with cheese and paprika.

3. Bake uncovered 35 to 40 minutes, stirring vegetables after 20 minutes, until potatoes are tender and inside temperature of the largest chicken chunks reaches 165F.

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