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"On evenings I'm busy helping our two kids with homework and don't have time to spend in the kitchen, I rely on this easy recipe," relates Debbi Mullins of Canoga Park, California. Italian dressing gives fast flavor to the juicy chicken and tender potatoes in this satisfying supper.
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Nutritional Facts 1 serving (1 cup) equals 607 calories, 35 g fat (9 g saturated fat), 139 mg cholesterol, 811 mg sodium, 20 g carbohydrate, 2 g fiber, 48 g protein.
Originally published as Chicken Potato Bake in Quick Cooking May/June 2001, p8
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Sep. 30, 2012 by kathy172
I used boneless, skinless chicken breasts instead of the fryer, and it came out great. I cut the potatoes up fairly small so they were soft by the time the chicken was ready. Easy to throw together, great for those nights when you need something you can keep warm because everyone is in/out and eating at different times. Leftovers kept well and reheated nicely.
Reviewed on Jun. 30, 2012 by LibbiPeach
I think the directions for removing the foil came too soon as the potatoes were still hard. Next time will leave it on longer and just remove the foil near the end for browning purposes.
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