Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | 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 |
* 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.