Hearty Chicken and Potato Dinner

Serves: 4
Total Calories: 310


4 boneless skinless chicken breast halves (about 1 1/4 pounds)
1/4 cup Dijon style mustard
3/4 cup Reduced-Fat Bisquick®
1 1/2 pounds small red potatoes, cut into fourths
1 medium bell pepper, cut into 1/2-inch pieces
1 medium onion, cut into 16 wedges
cooking spray
1/4 cup grated fat-free Parmesan cheese topping, if desired
1 teaspoon 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 chicken with 2 tablespoons of the mustard, then coat with Bisquick. Place 1 chicken breast half in each corner of pan. Place potatoes, bell pepper and onion in center of pan. Brush vegetables with remaining 2 tablespoons 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 juice of chicken is no longer pink when centers of thickest
pieces are cut.

HIGH ALTITUDE (3500 to 6500 feet): Not recommended.

NUTRITION FACTS: 1 Serving: Calories 400 (Calories from Fat 55) Fat 6g (Saturated 2g) Cholesterol 75mg Sodium 600mg Carbohydrate 55g (Dietary Fiber 5g) Protein 33g % DAILY VALUE: Vitamin A 18% Vitamin C 62% Calcium 7% Iron 4% DIET EXCHANGES: 3 Starch 3 Very Lean Meat 2 Vegetable

From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 310
Calories from Fat: 58

This Hearty Chicken and Potato Dinner recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.

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