Potato-crusted chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boned and skinned chicken breast halves | |
| ½ | cup | Water |
| ½ | cup | Fat-free half and half; * see note |
| 1 | cup | Mashed potato flakes |
| ¼ | cup | Fat-free sour cream; * see note |
| 1 | tablespoon | Chopped fresh parsley |
| ½ | teaspoon | Dried tarragon; crushed |
| 1 | dash | Salt |
| ¼ | teaspoon | Paprika |
Directions
* Original recipe called for skim milk and lowfat sour cream.
1. Rinse chicken & pat dry. Spray a 2-qt. rectangular baking dish with nonstick spray coating. Arrange chicken in dish, meaty side up. Bake uncovered at 375 degrees for 20 min.
2. Meanwhile, in a small pan heat water & milk to almost boiling. Remove from heat & stir in next 5 ingredients. Spread potato mixture liberally over chichen pieces, and sprinkle with paprika. Return to oven and bake, uncovered for 20-30 min. or till chicken is tender & no longer pink. Per serving: 176 Calories; 2g Fat (8% calories from fat); 23g Protein; 15g Carbohydrate; 54mg Cholesterol; 190mg Sodium Posted to EAT-LF Digest by Betsy Burtis <ebburtis@...> on Feb 7, 1999, converted by MM_Buster v2.0l.