Quick and easy. I got the original recipe from allrecipes.com and improvised it to fit with what I had in the refrigerator. It was a lip-smacking success with the hubby, having a sweet and sour sauce, light-not heavy, that really made this dish.
Chicken and Potatoes
1/2 cup fat free Italian-style dressing
1/2 low fat creamy vidalia dressing
2-3 T. water
1 tsp. lemon juice
1 teaspoon rosemary
3 potatoes, peeled and cut into quarters
2 cloves garlic, quartered
2 chicken breasts, boneless, skinless
(Each breast cut into three long strips)
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish or line it with release foil for easy clean up.
2. In a bowl, mix salad dressings, lemon juice, water, and rosemary.
3. Place potatoes in the baking dish. Distribute garlic evenly throughout dish. Place chicken on top of potatoes. Pour the dressing mixture over the chicken and potatoes. Seal dish with aluminum foil.
4. Bake 1 hour in the preheated oven, until potatoes are tender and chicken juices run clear.