| CHICKEN DINNER IN A DISH |
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Makes 2 to 4 servings1/3 cup Butter Flavor CRISCO 2 chicken breast, skin on Flour 2 carrots, cut into chunks 2 large Idaho potatoes (well scrubbed but not peeled), cut in strips or thin wedges 1 large onion, cut in chunks 1 small package frozen broccoli spears, thawed 2 tablespoons lemon juice Salt Pepper Sage Parmesan cheese In a 9 x 13 glass pan, put 1/3 cup Butter Flavor Crisco. Set in a 425ºF oven to melt while you shake 2 chicken breasts in a small amount of flour in a brown paper sack. In one side of the pan, lay the 2 pieces of chicken skin-side-down. In the other part of the pan, place carrots, potatoes, and onion. Bake at 425ºF for 1/2 hour. Turn the chicken pieces and vegetables over and add broccoli spears in the end of the dish. Drizzle all with 2 tablespoons lemon juice and sprinkle with salt, pepper, and a little sage. Then sprinkle Parmesan cheese lightly on top. Continue baking for 1/2 hour. |
