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SPRINGTIME CHICKEN

Baked chicken breasts with potatoes and peas

1/2 c. lowfat Ritz cracker crumbs
1 Tbsp. Finely chopped parsley
1/8 tsp. Pepper
1/4 tsp. Salt
1/4 tsp. onion powder

Spray 4 boneless, skinless chicken breasts and 8 small redskin potatoes with cooking spray and coat with crumbs mixture to the left.

Bake these in a flat casserole uncovered at 350 degrees for 30 min., turning over once at about 15 minutes.

SAUCE:
1 1/2 c. chicken broth
1 Tbsp. chopped chives
2 Tbsp. Cornstarch
1/4 tsp. Kitchen Bouquet
dash or two of hot pepper sauce

1 1/2 Tbsp. dried butter buds
10 oz. pkg. frozen peas
4 oz. can sliced mushrooms, drained
Salt and pepper to taste

Mix the above sauce ingredients and stir and simmer during the last 5 minutes that the chicken and potatoes are baking.  Pour sauce over the top and serve.

A crusty loaf of multi grain bread and mixed baby greens and tomato salad will make your meal FOR 4 PEOPLE complete.

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