Chicken marguerite
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Minced garlic |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Black pepper |
| 1 | 3 lb chicken, skinned and | |
| .cut into 8 pieces | ||
| 1 | pounds | 4 oz red potatoes, cut into |
| 1/8\" thick slices | ||
| ¼ | cup | White wine vinegar |
| Option: Instead of the whole | ||
| .chicken, you can use 2-3 | ||
| .whole skinned chicken | ||
| .breasts, cut in halves | ||
Directions
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: ¾ fat, 2 proteins, ½ 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