Dollie’s Chicken

2 T. butter

4 cloves garlic

8 boneless, skinned chicken breasts


Stir fried vegetables:

1 onion

3 carrots

1 zucchini

10 cherry tomatoes

1 c. bean sprouts

1 T. vegetable oil


Potato Side dish:

4 baking potatoes

1-2 T. butter

¼ c. grated fresh parmesan cheese

salt & pepper



1. For potatoes, heat oven to 350 °. Wash potatoes and, leaving skins on, slice in ¼ inch slices. Place butter on a rimmed cookie sheet (you may need two cookie sheets if potatoes are large) and put into oven briefly until butter melts. Spread melted butter over the surface of the cookie sheet.

2. Fill cookie sheet with flat potato slices. Salt and pepper to taste, then sprinkle with Parmesan cheese. Place in oven and bake 45 minutes or until golden brown and crispy.

3. For chicken, place 2 T. butter in a small glass dish and add pressed garlic. Microwave on high 1 minute or until butter melts. Place chicken in a large shallow baking dish. Drizzle with butter/garlic mixture. Bake 20 minutes or until no longer pink.

4. Prepare vegetables:

• Peel and quarter onion, then slice thinly.

• Peel carrots and slice thinly on the diagonal.

• Trim zucchini; cut in 1/4 – inch slices.

• Cut cherry tomatoes in half.

Allow a total of 10 minutes for stir fry. Add oil to wok over medium-high heat. Add onion and stir fry 3 minutes. Add carrot, cook 3 minutes. Add zucchini and stir fry 2 minutes. Remove vegetables from heat until chicken and potatoes are done, then carefully toss in cherry tomatoes and sprouts and warm briefly until heated through.

5. Place 1 or 2 chicken breasts on a plate and spoon vegetable mix on top. Accompany with potato slices and serve immediately.