Savory Baked Chicken and Potato Dinner
Recipe from Betty Crocker

Bisquick® mix creates a crispy coating for oven-baked chicken that's cooked with pretty peppers and potatoes.



by 3  people


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Ingredients
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    4   
    boneless skinless chicken breasts (about 1-1/4 pound)
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    1/4  cup 
    Dijon mustard
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    3/4  cup 
    Original or Reduced Fat Bisquick® mix
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    1 1/2  pounds 
    small red potatoes, cut into fourths
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    1   
    medium bell pepper, cut into 1/2-inch pieces
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    1   
    medium red onion, cut into 16 wedges
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    Cooking spray
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    1/4  cup 
    grated Parmesan cheese
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    1   teaspoon 
    paprika

Directions
1.
Heat oven to 400 degrees 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 degrees F).
Tip:

1.
High Altitude (3500-6500 ft): Cut potatoes into 1-inch cubes. Bake uncovered 40 to 45 minutes.
Nutrition information
Per Serving: cal. (kcal) 460, Fat, total (g) 11, chol. (mg) 90, sat. fat (g) 4, carb. (g) 50, Trans fatty acid (g) 1, fiber (g) 6, sugar (g) 5, pro. (g) 39, vit. A (IU) 486, vit. C (mg) 24, sodium (mg) 900, calcium (mg) 202, iron (mg) 5, Starch () 3, Very Lean Meat () 4, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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