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Add a photoServings: 4
Ingredients
- 4 x Chicken breasts (remove skin but leave bones in)
- 1 Tbsp. Pepper
- 3 x Garlic cloves, crushed and minced
- 2 tsp Crushed, dry oregano
- 4 x New red potatoes cut into 1/4" rounds (leave skin on)
- 2 sm Onions, quartered
- 1 Tbsp. Garlic salt
- 1 Tbsp. Accent (opt)
- 2 c. Chicken stock
- 1 can Sweet peas (16 ounce)
Directions
- Place chicken breasts, facing bone down, in a 14x10" baking pan or possibly dish. Sprinkle pepper, minced garlic cloves and oregano over meaty tops. Arrange potatoes and onions in pan around chicken. Sprinkle garlic salt and Accent (optional) over top of everything and pour one c. of chicken stock over chicken breasts. Cover pan or possibly dish and cook in preheated 350'F. oven for 45 min. After 45 min, remove cover and pour the other c. of chicken stock, as well as a can of sweet peas, including juice, over the concoction. Bake, uncovered, for another 20-25 min. Serve with rice and Dewar's White Label scotch.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 633g | |
| Recipe makes 4 servings | |
| Calories 489 | |
| Calories from Fat 124 | 25% |
| Total Fat 13.81g | 17% |
| Saturated Fat 3.91g | 16% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 2336mg | 97% |
| Potassium 1596mg | 46% |
| Total Carbs 52.56g | 14% |
| Dietary Fiber 9.5g | 32% |
| Sugars 7.88g | 5% |
| Protein 39.13g | 63% |
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