Marinated Chicken and Cheesy Potatoes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 426.7
- Total Fat: 15.3 g
- Cholesterol: 78.2 mg
- Sodium: 1,144.2 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 2.1 g
- Protein: 41.8 g
View full nutritional breakdown of Marinated Chicken and Cheesy Potatoes calories by ingredient
Introduction
Comfort food taste without the guilt! Comfort food taste without the guilt!Number of Servings: 6
Ingredients
-
3 Large boneless, skinless chicken breasts
1 Cup Italian Dressing
2 15oz. cans of sliced new potatoes
1.5 cups Kraft fat free cheddar cheese
3 cups Milk 2%
3 Tbsp. white flour
3 Tbsp. Parkay
1 Tbsp. Minced Garlic
.5 Purple onion, diced
Pepper
Directions
Place chicken breasts in a freezer bag and marinate in italian dressing for atleast one hour prior to grilling (Tip: I cut the chicken breast in half to make them 3 oz. portions and pierce them to ensure the marinade penetrates them completely).
In a medium saucepan, melt margarine and cook onions and garlic until translucent. Add flour and stir until fully blended. Slowly stir in milk, making sure not to scald the mixture. Stir continuously while cooking, until sauce becomes thick and creamy. Add 3/4 cup cheese to the sauce, and stir until cheese is completely blended.
Spray a medium sized, broil proof baking dish with non-stick cooking spray. Layer the bottom of the dish with potatoes. Coat the potatoes with 1/3 of the sauce. Pepper the top of the layer to taste. Sprinkle 1/4 cup of cheddar over the layer. Repeat this process 2 more times.
Place the potatoes au gratin in the oven at 400 and cook for 15 minutes. While the potatoes are cooking, grill the marinated chicken.
Broil the potatoes until brown just before serving.
Serve with your favorite steamed veggies (I use the microwavable bagged blend).
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user RLM8746.
In a medium saucepan, melt margarine and cook onions and garlic until translucent. Add flour and stir until fully blended. Slowly stir in milk, making sure not to scald the mixture. Stir continuously while cooking, until sauce becomes thick and creamy. Add 3/4 cup cheese to the sauce, and stir until cheese is completely blended.
Spray a medium sized, broil proof baking dish with non-stick cooking spray. Layer the bottom of the dish with potatoes. Coat the potatoes with 1/3 of the sauce. Pepper the top of the layer to taste. Sprinkle 1/4 cup of cheddar over the layer. Repeat this process 2 more times.
Place the potatoes au gratin in the oven at 400 and cook for 15 minutes. While the potatoes are cooking, grill the marinated chicken.
Broil the potatoes until brown just before serving.
Serve with your favorite steamed veggies (I use the microwavable bagged blend).
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user RLM8746.
Member Ratings For This Recipe
-
TMANSMOM
