Title: Potato-Crusted Chicken
Categories: Chicken
Yield: 4 servings

4 Boned and skinned chicken
-breast halves
1/2 c Water
1/2 c Fat-free half and half; *
-see note
1 c Mashed potato flakes
1/4 c Fat-free sour cream; * see
-note
1 tb Chopped fresh parsley
1/2 ts Dried tarragon; crushed
1 ds Salt
1/4 ts Paprika

* Original recipe called for skim milk and lowfat sour cream.

1. Rinse chicken & pat dry. Spray a 2-qt. rectangular baking dish with
nonstick spray coating. Arrange chicken in dish, meaty side up. Bake
uncovered at 375 degrees for 20 min.

2. Meanwhile, in a small pan heat water & milk to almost boiling. Remove
from heat & stir in next 5 ingredients. Spread potato mixture liberally
over chichen pieces, and sprinkle with paprika. Return to oven and bake,
uncovered for 20-30 min. or till chicken is tender & no longer pink. Per
serving: 176 Calories; 2g Fat (8% calories from fat); 23g Protein; 15g
Carbohydrate; 54mg Cholesterol; 190mg Sodium

Posted to EAT-LF Digest by Betsy Burtis on Feb 7,
1999, converted by MM_Buster v2.0l.