Recipe by Cooking Light October 1997

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Yield:
4 servings (serving size: 1 chicken breast half and 1 cup vegetables)
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Ingredients

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Directions

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  • Preheat oven to 450°.

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  • Sprinkle both sides of chicken breasts with tarragon, salt, and 1/4 teaspoon pepper; set aside. Cook onions in boiling water 8 minutes; drain well. Cool to touch; peel. Place 1/4 teaspoon pepper, onions, and remaining ingredients in a shallow baking dish; toss to coat. Arrange chicken on top of vegetable mixture. Bake at 450° for 20 minutes. Reduce oven temperature to 375°; bake an additional 20 minutes.

Nutrition Facts

402 calories; calories from fat 21%; fat 9.2g; saturated fat 2g; mono fat 4.4g; poly fat 1.7g; protein 47.2g; carbohydrates 35.3g; fiber 4.1g; cholesterol 116mg; iron 3.6mg; sodium 707mg; calcium 92mg.
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