Boneless skinless chicken breasts are a favorite choice for today's cook because of their quick-cooking appeal and their low fat, high protein content. If you skin and debone your own chicken breasts, save the bones and skin in a plastic bag in your freezer to make flavorful homemade chicken stock.
Makes 6 servings
|1||teaspoon ground red pepper|
|3/4||teaspoon onion powder|
|3/4||teaspoon garlic powder|
|1/2||teaspoon salt, divided|
|1/2||teaspoon dried basil|
|1/8||teaspoon dried oregano leaves|
|1/8||teaspoon dried thyme leaves|
|1/8||teaspoon gumbo file powder* (optional)|
|6||boneless skinless chicken breast halves (1-1/2 pounds)|
|3/4||pound potatoes, cut into 1-inch wedges|
|Nonstick cooking spray|
|1/4||teaspoon black pepper|
*Gumbo file powder is a seasoning widely used in Creole cooking. It is available in the spice or gourmet section of most large supermarkets.
- Combine red pepper, onion powder, garlic powder, 1/4 teaspoon salt, basil, oregano, thyme and file powder, if desired, in small bowl. Rub mixture on all surfaces of chicken. Place chicken in single layer in 13X9-inch baking pan. Refrigerate, covered, 4 to 8 hours.
- Preheat oven to 350°F. Place potatoes in medium bowl. Spray potatoes lightly with cooking spray; toss to coat. Sprinkle with remaining 1/4 teaspoon salt and black pepper; toss to combine. Add to chicken in pan.
- Bake, uncovered, 40 to 45 minutes or until potatoes are tender and chicken is no longer pink in center. Or, grill chicken and potatoes, in aluminum foil pan, on covered grill over medium-hot coals, 20 to 30 minutes or until potatoes are tender and chicken is no longer pink in center. Serve with additional vegetables, if desired.
|Calories from Fat||9 %|
|Total Fat||3 g|
|Saturated Fat||1 g|
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