'Sage Chicken and Potatoes'
Source: Betty Crocker
4 boneless skinless chicken breasts (about 1 lb)
3 medium unpeeled russet potatoes, cut into 3/4-inch pieces (3 cups)
1 1/2 cups baby-cut carrots
1 jar (12 oz) home-style chicken gravy
2 tablespoons Worcestershire sauce
1 teaspoon dried sage leaves
1/2 teaspoon garlic pepper blend
Heat oven to 400. Spray 13 × 9 baking dish with cooking spray. Arrange chicken, potatoes and carrots in baking dish. In small bowl, mix gravy, Worcestershire sauce, sage and garlic pepper. Pour over chicken and vegetables. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down. Bake 50 to 60 minutes or until vegetables are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.