- Image by Ryner12 via Flickr
2 boneless, skinless chicken breast halves (about 1/2 pound)
2 tablespoons Dijon mustard (I’ve used regular yellow AND stone ground before and it turns out just as well)
1/2 cup reduced fat or original Bisquick
3/4 pound small red potatoes, cut into fourths
1 small red or green bell pepper, cut into 1/2-inch pieces
1 small onion, cut into 8 wedges
2 tablespoons grated Parmesan cheese, if desired
1/2 teaspoon paprika
1. Heat oven to 400 degrees. Spray baking dish, with cooking spray.
2. Brush chicken with 1 tablespoon of the mustard, then coat with Bisquick. Place in center of pan; brush vegetables with remaining mustard. Spray chicken and vegetables with cooking spray; sprinkle evenly with cheese and paprika.
3. Bake 35 to 40 minutes, stirring vegetables after 20 minutes, until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
1 Serving: Calories 420 (Calories from fat 65); Fat 7g (Saturated 2g); Cholesterol 75mg; Sodium 780mg; Carbohydrate 61g (Dietary fiber 5g); Protein 34g
Recipe courtesy of Betty Crocker