Savory Baked Chicken and Potato Dinner

 

2

tablespoons grated Parmesan cheese

1/2

teaspoon paprika

3

tablespoons water

2

tablespoons Dijon mustard

1/2

lb small red potatoes, cut into 1/2-inch cubes (1 1/2 cups)

1/2

medium bell pepper, cut into bite-size strips (1/2 cup)

1/2

medium onion, cut into 16 wedges (1 cup)

Cooking spray

2

boneless skinless chicken breasts (about 1/2 lb)

3

tablespoons Bisquick Heart Smart® mix

• 1 Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. In small bowl, mix Parmesan cheese and paprika; set aside. In medium bowl, mix water and 1 tablespoon of the mustard. Stir potatoes, bell pepper and onion into mustard mixture. Spoon vegetable mixture in single layer onto half of the pan. Spray cooking spray over top; sprinkle with half of the cheese mixture. Bake 15 minutes.
• 2 Meanwhile, brush chicken breasts with remaining 1 tablespoon mustard; coat with Bisquick mix. Add chicken to pan. Spray chicken with cooking spray; sprinkle with remaining cheese mixture.
• 3 Bake 15 to 18 minutes longer or until potatoes are tender and juice of chicken is clear when center of thickest part is cut (170°F).