Potato-crusted chicken

Yield: 4 servings

Measure 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

* 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.

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