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Prep 15min
Total1hr15min
Servings4
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Ingredients
4
boneless skinless chicken breasts (about 1 lb)
3
medium unpeeled russet potatoes, cut into 3/4-inch pieces (3 cups)
1 1/2
cups baby-cut carrots
1
jar (12 oz) home-style chicken gravy
2
tablespoons Worcestershire sauce
1
teaspoon dried sage leaves
1/2
teaspoon garlic pepper blend
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Steps
1
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange chicken, potatoes and carrots in baking dish.
2
In small bowl, mix gravy, Worcestershire sauce, sage and garlic pepper. Pour over chicken and vegetables. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
3
Bake 50 to 60 minutes or until vegetables are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
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You can use bone-in chicken breasts, but they will take a little longer to cook. Chicken is done when the juices are no longer pink when the centers are cut.
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