Rosemary-Dijon Chicken with Baked Potatoes

6 Servings
Ingredients:
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
Preparation:
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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s