Thursday, April 10, 2008

Pan-Roasted Chicken and Potatoes

This is easy, tasty, and low in calories (285 per serving). Perfect!

From Saving Dinner

1/3 cup mayonnaise
3 tablespoons Dijon mustard
6 boneless, skinless chicken breast halves, cut in half
1 pound small red potatoes, cut in quarters*
2 cloves garlic, pressed
salt and pepper to taste

*Betsy's note: potato chunks should be around 1-inch in diameter or smaller; you may have to do more than quarter them or they won't cook in time

Preheat oven to 350 degrees. Lightly grease a 13x9-inch pan. In a large mixing bowl, whisk mayonnaise and Dijon mustard together well. Place chicken and potatoes in bowl, turning to coat completely. Place everything plus the garlic in the 13x9-inch pan; salt and pepper well (Betsy's note: I didn't think it needed much salt and pepper.).

Bake uncovered 30-35 minutes or until potatoes are tender and juice of chicken is no longer pink when center of thickest piece is cut.

Makes 6 servings

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