Potatoes:
\n1 large egg white
\n1\/2 tsp. dried thyme
\n1\/4 tsp. salt
\n1\/8 tsp. black pepper
\n2 large all-purpose potatoes with skins, scrubbed, cut into long thin wedges
\n2 large sweet potatoes with skins, scrubbed, cut into long thin wedges
\n1\/2 C. packaged corn bread stuffing, crushed
\nChicken:
\n1\/2 C. low-fat plain yogurt
\n1 T. spicy brown or Dijon-style mustard
\n1 T. spicy brown or Dijon-style mustard
\n1 T. fresh lemon juice
\n1 T. fresh lemon juice
\n1\/2 tsp. salt
\n1\/4 tsp. black pepper
\n4 skinless, boneless chicken breast halves (1 1\/2 lb. total), each cut into quarters
\n1 1\/4 C. packaged corn bread stuffing, crushed
\n1 tsp. dried thyme<\/p>\n
Heat oven to 425\u00b0. Coat 2 large baking sheets with cooking spray. Potatoes: Beat egg white slightly in large bowl. Stir in thyme, salt and pepper. Add all-purpose potatoes and sweet potatoes; toss to coat. Sprinkle stuffing crumbs over potatoes; toss to coat. Place in single layer on prepared baking sheet. Bake in 425\u00b0 oven 10 minutes. Chicken: While potatoes are baking, stir together yogurt, mustard, lemon juice, salt and pepper in large bowl. Add chicken; turn to coat. Combine stuffing crumbs and thyme in pie plate. Add chicken, one piece at a time; roll in crumbs to stick. Transfer to prepared baking sheet. Lightly coat chicken with cooking spray. After potatoes have cooked 10 minutes, add chicken to 425\u00b0 oven. Bake both potatoes and chicken 20 minutes or until chicken is golden brown and potatoes are crispy. To crisp chicken if desired, broil for 3 minutes.<\/p>\n
Yield: 6 servings
\nCalories: 344
\nFat: 8g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
Potatoes: 1 large egg white 1\/2 tsp. dried thyme 1\/4 tsp. salt 1\/8 tsp. black pepper 2 large all-purpose potatoes with skins, scrubbed, cut into long thin wedges 2 large sweet potatoes with skins, scrubbed, cut into long thin wedges 1\/2 C. packaged corn bread stuffing, crushed Chicken: 1\/2 C. low-fat plain yogurt 1 T. spicy brown or Dijon-style mustard 1 T. spicy brown or Dijon-style mustard 1 T. fresh lemon juice 1 T. fresh lemon juice 1\/2 tsp. salt…<\/p>\n