Savory Baked Chicken and Potato Dinner

 

4

boneless skinless chicken breasts (about 1 1/4 lb)

1/4

cup Dijon mustard

3/4

cup Original or Reduced Fat Bisquick® mix

1 1/2

lb small red potatoes, cut into fourths

1

medium bell pepper, cut into 1/2-inch pieces

1

medium red onion, cut into 16 wedges

Cooking spray

1/4

cup grated Parmesan cheese

1

teaspoon paprika

• 1 Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray.
• 2 Brush chicken with 2 tablespoons of the mustard, then coat with Bisquick mix. Place 1 chicken breast in each corner of pan. Place potatoes, bell pepper and onion in center of pan; brush vegetables with remaining 2 tablespoons mustard. Spray chicken and vegetables with cooking spray; sprinkle evenly with cheese and paprika.
• 3 Bake uncovered 35 to 40 minutes, stirring vegetables after 20 minutes, until potatoes are tender and juice of chicken is clear when center of thickest part is cut (170°F).