Wednesday 11/3/2010 Roasted Chicken Breasts with Potatoes and Squash

Roasted Chicken Breasts with Potatoes and Squash
Prep time: 10 minutes Cook time: 1 hour NOTE: Omit the Brussels Sprouts, if you desired 2 teaspoons garlic, minced 1 teaspoon salt, divided 3/4 teaspoon black pepper 1/2 teaspoon dried sage 4 bone-in chicken breasts, skin on   olive oil cooking spray 6 medium new potatoes , cut into wedges 1 butternut squash , peeled and cubed 4 tablespoons butter, melted 1/2 pound Brussels sprouts 1 teaspoon garlic, minced, (for potatoes) per serving: 470 calories; 33 grams protein; 13 grams total fat; 7 grams fiber; 8 grams saturated fat; 55 grams carbohydrates; 99 mgs cholesterol; 688 mgs sodium; 10 weight watcher points		Preheat oven to 400 degrees [1] Combine garlic, salt, pepper, and sage in a small bowl. Loosen the skin from the chicken breasts and rub garlic mixture under loosened skin. Place chicken, breast side up, in a baking pan coated with cooking spray. [1] Combine potatoes, squash, Brussels sprouts*, butter, garlic and season with salt and pepper. Arrange vegetable mixture around chicken. Bake for one hour or until a thermometer inserted into meaty part registers 165°. Let stand 10 minutes and serve. To prepare Brussels sprouts: Trim stem and score with an "x" before cooking to allow the stem and leaves to cook evenly.

Garlic Rolls
Prep time: 10 minutes Cook time 15 minutes 1 12-oz package refrigerated biscuits 1 tablespoon butter, melted 1 teaspoon garlic, minced 2 teaspoons Parmesan cheese, grated per serving: 114 calories; 4 grams protein; 3 grams total fat; 1 gram fiber; 2 grams saturated fat; 17 grams carbohydrates; 7 mgs cholesterol; 227 mgs sodium; 2 weight watcher points		Preheat oven to 375 degrees. [1] Place individual biscuits on a greased baking sheet. [2] In a small bowl, stir together the melted butter and garlic. Brush the mixture on the biscuits and sprinkle with Parmesan. [3] Bake the rolls for 10-14 minutes or until golden. Serve warm.