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  Chicken Marguerite
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 201
Ingredients:
2 tbsp Olive oil
1 tbsp Minced garlic
3/4 tsp Salt
1/2 tsp Cinnamon
1/2 tsp Black pepper
1 3 lb chicken, skinned and cut into 8 pieces
1 lb 4 oz red potatoes, cut into
1/8" thick slices
1/4 cup White wine vinegar
Option: Instead of the whole chicken, you can use 2-3 whole skinned chicken breasts, cut in halves
Instructions:
1. Preheat the oven to 375F. Spray an 8" square baking pan with
non-stick cooking spray.

2. In a large bowl, combine the oil, garlic, salt, cinnamon, and
pepper. Add chicken and potatoes; toss well to coat thoroughly.

3. Arrange chicken in a single layer in prepared baking pan; add
vinegar, then top evenly with potatoes. Bake 40-50 minutes, until
potatoes are tender, chicken is cooked thoroughly and thigh juices
run clear when pierced with a fork. Serve topped with pan juices.

Lin's notes: Since we don't like dark meat, I used 2-3 whole skinned
chicken breasts, cut in halves, and then cut in half again. I also
peeled the potatoes, as Pat doesn't like potato skins. It turned out
great! I served this with a green salad and white wine.

Each serving provides: 3/4 fat, 2 proteins, 1/2 bread.

Per serving: 199 calories; 18 gm protein; 8 gm fat; 14 gm
carbohydrates; 14 mg calcium; 260 mg sodium; 50 mg cholesterol; 1 gm
dietary fiber.

Source: Weight Watchers Slim Ways with Chicken cookbook Typed in MM
format by Linda Fields, Cyberealm BBS, Watertown, NY 12/31/95
315-786-1120
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