Chicken And Potato Wedges W/lemn Dill Sauce

Potatoes: 1 pound red potatoes -- in 1/2" thick wedges

1/2 teaspoon salt -- if desired

Chicken and Sauce: 4 boneless skinless chicken bread halves

2 tablespoons butter or margarine

1 teaspoon dried dill weed

1/3 cup water

2 tablespoons lemon juice

1/4 teaspoon salt

1 dash pepper

2 tablespoons fresh parsley -- finely chopped

In large saucepan, combine 6cups water, potato wedges and 1/2 tsp. salt. Bring to a boil. Reduce heat to Medium; cook 10 minutes or until potatoes are tender. Drain well. Meanwhile, to flatten each chicken breast half, place boned side up between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of mallet or rolling pin until about 1/4" thick; remove wrap. Spray 2 inch nonstick skillet with nonstick cooking spray. Place over Medium-High heat. Melt 1 tsp. of the margarine until bubbly. Add chicken; cook 6 minutes. Turn chicken; sprink with dill. Cook an additiona. 3-5 minutes or unitl chicken is fork-tender and juices run clear. Remove chicken from skillet; set aside. In same skillet, combine remaining 1 tbsp. and 2 tsp. butter or margarine, water, lemon juice, 1/4 tsp. salt and pepper. Cook over Medium-High heat for 2 minutes, stirring frequently. To serve, place cooked potatoes on serving platter. Arrange chicken around outer edges of platter. Spoon sauce over top. Sprinkle with parsley. Makes 4 servings. Per 1/4 of recipe: 310 calories, 9 g. fat, 14%CFF, 75 mg. cholesterol. 540 mg. sodium, 29 g carbohy., 3 g fiber, 29 g. protein Dietary Exchanges: 2 starch, 3 very lean meat, 1 fat Pillsbury, Fast and Healthy Cooking, Jan/Feb '99, p. 47 MC formatting by bobbi744@acd.net ICQ# 12099532