Rosemary-Dijon Chicken with Baked Potatoes

6 Servings
3 Tablespoons reduced-fat sour cream
3 Tablespoons Dijon mustard
1 teaspoon rosemary leaves, crushed
¼ teaspoon white pepper
6 boneless skinless chicken breasts, flattened
6 potatoes for baking
1. Mix all ingredients except chicken in large glass or plastic dish. Add Chicken; turn to coat with marinade. Cover and refrigerate at least 3 hours but no longer than 24 hours.
2. Heat oven to 400°. Scrub potatoes, prick skin with a fork and either rub with olive oil or wrap individually with foil. Place directly on rack in oven. If no using foil lace a pan on the rack below to catch any moisture. Bake 40 minutes.
3. Meanwhile, Spray 13- x 9- x2-inch baking dish, with nonstick cooking spray. Place chicken in pan. Add to the oven 20 minutes after the potatoes have been in and bake uncovered about 20 minutes or until juice of chicken is no longer pink.

Nutrition facts for Chicken only: Cal: 220, Pro: 30g, Carb: 2g, Fat, total: 10g, Chol: 95mg, Sat.fat: 3g, Fiber: 0g, Sodium: 190 mg

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