This baked dish brings home all the flavors of a roast chicken with vegetables, and it makes just enough for two.
boneless skinless chicken breast halves (1/2 pound)
tablespoons Dijon mustard
cup Bisquick Heart Smart® mix or Original Bisquick™ mix
pound small red potato, cut into fourths
small red or green bell pepper, cut into 1/2-inch pieces
small onion, cut into 8 wedges
tablespoons grated Parmesan cheese, if desired
Heat oven to 400ºF. Spray baking dish, 13x9x2 inches, with cooking spray.
Brush chicken with 1 tablespoon of the mustard, then coat with Bisquick mix. Place 1 chicken breast half in each corner of pan. Place potatoes, bell pepper and onion in center of pan; brush vegetables with remaining mustard. Spray chicken and vegetables with cooking spray; sprinkle evenly with cheese and paprika.
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.
Line baking dish with aluminum foil before spraying with nonstick cooking spray. Now cleanup means tossing out the foil!
Let your imagination and your taste buds run wild by trying different potatoes for color and flavor. Choose Yukon Gold, purple, Yellow Finnish or Texas finger potatoes.
To ensure even roasting and browning, place baking dish on the center rack in the oven.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.