October 24, 2007 | By Chhiwate In
Main Dish |
1 1/3 lb (4 medium) potatoes – cut into 1/4-inch slices 1 lb Chicken breasts – (boned and skinned) — cut into 1/2-inch strips 2 Garlic cloves; minced 2 tb Olive oil 2 ts Dried rosemary, crumbled Salt and pepper, to taste Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish.
Cover with plastic wrap, venting one corner.
Microwave on HIGH 8 to 10 minutes until just tender.
While potatoes cook, in large nonstick skillet over high heat, toss and brown chicken and garlic in oil 5 minutes.
Add potatoes and rosemary; toss until potatoes are lightly browned.
Season with salt and pepper.
Menu: Steamed Broccoli or Asparagus, Brownies and Ice Cream Nutritional Information Per Serving: 260 calories; 9 g fat; 45 mg cholesterol; 50 mg sodium; 26 g carbohydrate; 2 g fiber; 20 g protein.
Source: The Potato Board
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