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Cook'n with Betty Crocker 
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Baked Chicken and Potato Dinner |
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Serves: 2 Print this RecipePrep: 20 min Bake: 40 min This baked dish brings home all the flavors of roast chicken with vegetables. And cleanup is carefree if you line the baking dish with aluminum foil before spraying with cooking spray. Now cleanup means tossing out the foil! 2 boneless skinless chicken breast halves (about 1/2 pound) 2 tablespoons Dijon style mustard 1/2 cup Original or Reduced-Fat Bisquick® 3/4 pound small red potatoes, cut into fourths 1 small red or green bell peppers, cut into 1/2-inch pieces 1 small onion, cut into 8 wedges Cooking spray 2 tablespoons grated Parmesan cheese, if desired 1/2 teaspoon paprika 1. Heat oven to 400°. Spray baking dish, 13 X 9 X 2 inches, with cooking spray. 2. Brush chicken with 1 tablespoon 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 mustard. Spray chicken and vegetables with cooking spray; sprinkle evenly with cheese and paprika. 3. Bake 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. 1 Serving: Calories 420 (Calories from Fat 65); Fat 7g (Saturated 2g); Cholesterol 75mg; Sodium 780mg; Carbohydrate 61g (Dietary Fiber 5g); Protein 34g % Daily Value: Vitamin A 44%; Vitamin C 74%; Calcium 6%; Iron 24% Diet Exchanges: 4 Starch, 3 Very Lean Meat From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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