Oven-Fried Chicken Breasts With New Potatoes

30 mins (prep 10, cooking 20)
8 ingredients
4 servings
I like to par boil the potatoes and place them in the baking pan along with the chicken. They can easily be butter tossed and seasoned after they roast. Also, I have found that 1/2 a cup of bread crumbs isn't enough to well cover 4 breasts.

Categories:  served-hot , chicken , <-30-mins , chicken-breast , poultry , presentation , main-dish , meat , healthy , diabetic , time-to-make ,
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Serving Size (35.65 g)
Servings 4
Amount per Serving
Calories 144.53 Calories from Fat 41.49
% Daily Value *
Total Fat 4.61g 28.36%
Saturated Fat 2.26g 45.27%
Trans Fat 0.12g %
Cholesterol 7.95mg 10.6%
Sodium 894.53mg 149.09%
Total Carbohydrate 21.54g 28.73%
Dietary Fiber 1.47 g 23.52%
Sugars 1.87 g %
Protein 4.04g 32.29%
Vitamin A 234.85IU% Vitamin C 0.0mg%
Calcium 56.76mg% Iron 1.51mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
red potato