*  Exported from  MasterCook  *
 
                Chicken and Potato Wedges w/Lemn-Dill Sauce
 
 Recipe By     : Pillsbury, Fast and Healthy Cooking, Jan/Feb '99
 Serving Size  : 4    Preparation Time :0:25
 Categories    : Bobbie Not Sent                  Fast And Healthy Magazine
                 Healthwise                       Main Dishes
                 Pillsbury                        Potatoes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Potatoes:
    1      pound         red potatoes -- in 1/2″ thick wedges
      1/2  teaspoon      salt -- if desired
                         Chicken and Sauce:
    4                    boneless skinless chicken bread halves
    2      tablespoons   butter or margarine
    1      teaspoon      dried dill weed
      1/3  cup           water
    2      tablespoons   lemon juice
      1/4  teaspoon      salt
    1      dash          pepper
    2      tablespoons   fresh parsley -- finely chopped
 
 In large saucepan, combine 6cups water, potato wedges and 1/2 tsp. salt.
 Bring to a boil. Reduce heat to Medium; cook 10 minutes or until potatoes
 are tender. Drain well.
 Meanwhile, to flatten each chicken  breast half, place boned side up
 between 2 pieces of plastic wrap or waxed paper. Working from center,
 gently pound chicken with flat side of mallet or rolling pin until about
 1/4″ thick; remove wrap.
 Spray 2 inch nonstick skillet with nonstick cooking spray. Place over
 Medium-High heat. Melt 1 tsp. of the margarine until bubbly. Add chicken;
 cook 6 minutes.
 Turn chicken; sprink with dill. Cook an additiona. 3-5 minutes or unitl
 chicken is fork-tender and juices run clear. Remove chicken from skillet;
 set aside.
 In same skillet, combine remaining 1 tbsp. and 2 tsp. butter or margarine,
 water, lemon juice, 1/4 tsp. salt and pepper. Cook over Medium-High heat
 for 2 minutes, stirring frequently.
 To serve, place cooked potatoes on serving platter. Arrange chicken around
 outer edges of platter. Spoon sauce over top. Sprinkle with parsley.
 Makes 4 servings.
 Per 1/4 of recipe: 310 calories, 9 g. fat, 14%CFF, 75 mg. cholesterol. 540
 mg. sodium, 29 g carbohy., 3 g fiber, 29 g. protein
 Dietary Exchanges: 2 starch, 3 very lean meat, 1 fat
 Pillsbury, Fast and Healthy Cooking, Jan/Feb '99, p. 47
 MC formatting by bobbi744@acd.net  ICQ# 12099532
 
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