Chicken marguerite

Yield: 8 Servings

Ingredients:

2 tb Olive oil
1 tb Minced garlic
3/4 ts Salt
1/2 ts Cinnamon
1/2 ts Black pepper
1 3 lb chicken skinned and .cut into 8 pieces
1 lb 4 oz red potatoes cut into
1/8" thick slices
1/4 c White wine vinegar

Instructions:

Option: Instead of the whole .chicken you can use 2-3 .whole skinned chicken .breasts cut in halves 1. Preheat the oven to 375F. Spray an 8" square baking pan with non-stick cooking spray. 2. In a large bowl combine the oil garlic salt cinnamon and pepper. Add chicken and potatoes; toss well to coat thoroughly. 3. Arrange chicken in a single layer in prepared baking pan; add vinegar then top evenly with potatoes. Bake 40-50 minutes until potatoes are tender chicken is cooked thoroughly and thigh juices run clear when pierced with a fork. Serve topped with pan juices. Lin's notes: Since we don't like dark meat I used 2-3 whole skinned chicken breasts cut in halves and then cut in half again. I also peeled the potatoes as Pat doesn't like potato skins. It turned out great! I served this with a green salad and white wine. Each serving provides: 3/4 fat 2 proteins 1/2 bread. Per serving: 199 calories; 18 gm protein; 8 gm fat; 14 gm carbohydrates; 14 mg calcium; 260 mg sodium; 50 mg cholesterol; 1 gm dietary fiber. Source: Weight Watchers Slim Ways with Chicken cookbook Typed in MM format by Linda Fields Cyberealm BBS Watertown NY 12/31/95 315-786-1120