Source:

Classifications: Main Dishes

Qty Measure Ingredient

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4 medium potatoes, peeled and sliced

1 large onion, cut into small wedges

6 bone-in skinless chicken breast halves (4 pounds)

1 teaspoon dried tarragon

1 teaspoon rubbed sage

1 teaspoon salt, optional

1/2 teaspoon pepper

1 whole garlic bulb

3 tablespoons olive or vegetable oil

Instructions: Place potatoes and onion in a greased 13x9x2-in. baking dish. Top with chicken. Combine tarragon, sage, salt if desired and pepper; sprinkle over chicken. Cut the top off the garlic bulb (the end that comes to a closed point) so each clove is exposed. Place cut side up in the baking dish. Drizzle oil over garlic and chicken. Cover and bake at 350* for 60 minutes. Uncover and bake 10-15 minutes longer or until chicken juices run clear and garlic is soft. Transfer chicken to a serving platter and keep warm. Cool garlic for 5 minutes; gently squeeze garlic into a small bowl and lightly mash. Toss garlic with potatoes and onion; arrange around chicken.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One serving (prepared without salt) equals 3 lean meat, 1 starch, 1/2 vegetable; also, 281 calories, 70 mg sodium, 73 mg cholesterol, 18 gm carbohydrate, 29 gm protein, 10 gm fat.

Serves: 6

Food Exchanges: