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4 servings
suggest servings
| 4 | each | chicken breasts | (remove skin but leave bones in) |
| 1 | tablespoon | black pepper | |
| 3 | each | garlic cloves | crushed and chopped |
| 2 | teaspoons | oregano | crushed, dried |
| 4 | each | new potatoes | red, (leave skin on), cut into 1/4" rounds |
| 2 | small | onions | quartered |
| 1 | tablespoon | garlic salt | |
| 1 | tablespoon | accent | (optional) |
| 2 | cups | chicken broth | |
| 1 | can | green peas | sweet (16 oz) |
Place chicken breasts, facing bone down, in a 14x10" baking pan or dish. Sprinkle pepper, chopped 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 cup of chicken stock over chicken breasts.
Cover pan or dish and cook in preheated 350'F. oven for 45 minutes. After 45 minutes, remove cover and pour the other cup of chicken stock, as well as a can of sweet peas, including juice, over the concoction.
Bake, uncovered, for another 20-25 minutes. Serve with rice and Dewar's White Label scotch.
| % Daily Value* | |
| Total Fat 5.0g | 7% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 239mg | 10% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 2.0g | 6% |
| Sugars 4.0g | |
| Protein 31.0g | 62% |
| Vitamin A | 1% | Vitamin C | 10% | |
| Calcium | 5% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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