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LOCATION: Recipes >> Poultry >> Italiano 03

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Roasted Italian Chicken and Vegetables

16 baby carrots, halved lengthwise
12 tiny new potatoes, halved
1/3 cup fat-free Italian salad dressing
1 teaspoon dried Italian seasoning, crushed
4 small skinless boneless chicken breast halves
nonstick cooking spray
12 cherry tomatoes or yellow or red pear shaped cherry tomato

Preheat oven to 375. Add a small amount of water to a 2 quart
saucepan; bring to boiling. Add carrots and potatoes; return to
boiling. Cook, covered for 8 minutes. Stir together salad dressing,
Italian seasoning, and 1/8 tsp pepper in a bowl. Rinse chicken
and pat dry. Spray a 9 x 9 x 2" baking pan with nonstick cooking
spray. Brush chicken with half of the dressing mixture. Place
chicken in baking pan. Bake, uncovered for 10 minutes. Drain
vegetables and toss with remaining salad dressing mixture. Pour
over chicken. Return to oven and bake about 5 minutes more or
until chicken is tender and no longer pink. Place chicken on a
serving platter. Toss tomatoes with vegetables. Arrange vegetables
around chicken; brush chicken and vegetables with pan drippings.


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