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From Virginia Wiedemann:

Springtime Chicken

4 boneless, skinless chicken breasts
8 small redskin potatoes
cooking spray

1/2 C. low-fat Ritz cracker crumbs
1 Tbsp. Finely chopped parsley
1/8 tsp. Pepper, 1/4 tsp. Salt
1/4 tsp. onion powder

1-1/2 C. chicken broth
1 Tbsp. chives (chopped)
2 Tbsp. cornstarch
1/4 tsp. Kitchen Bouquet
dash or two of hot pepper sauce
1-1/2 Tbsp. dried butter buds
10 oz. pkg. frozen peas
4 oz. can sliced mushrooms, drained
Salt and pepper to taste

Preheat oven to 350░ F.

Spray chicken and potatoes with cooking spray and coat with the coating.  Bake these in a flat casserole, uncovered, for 30 minutes, turning over once at about the 15 minute point.

Mix the above sauce ingredients and stir and simmer during the last five minutes that the chicken and potatoes are baking. Remove chicken and potatoes from the oven.  Pour sauce over the top, and serve.

A crusty loaf of bread and mixed baby greens and tomato salad will make your meal complete.  


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