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4 boneless skinless chicken breast halves (about 1 1/4 pounds)
1/4 cup Dijon style mustard
3/4 cup Reduced-Fat Bisquick®
1 1/2 pounds small red potatoes, cut into fourths
1 medium bell pepper, cut into 1/2-inch pieces
1 medium onion, cut into 16 wedges
Cooking spray
1/4 cup grated fat-free Parmesan cheese topping, if desired
1 teaspoon paprika


1. Heat oven to 400°. Spray jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with cooking spray.

2. Brush chicken with 2 tablespoons of the mustard, then coat with Bisquick. Place 1 chicken breast half in each corner of pan. Place potatoes, bell pepper and onion in center of pan. Brush vegetables with remaining 2 tablespoons mustard. Spray chicken and vegetables with cooking spray. Sprinkle evenly with cheese and paprika.

3. Bake uncovered 35 to 40 minutes, stirring vegetables after 20 minutes, until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.


From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.