4 boneless skinless chicken breasts (abouat 1 pound in total)
3 cups unpeeled russet potatoes, cut into 3/4 inch pieces
1 1/2 cups baby-cut carrots
1 jar (12 ounces) home style chicken gravy
2 tablespoons Worcestershire sauce
1 teaspoon dried sage leaves
1/2 teaspoon garlic pepper blend
Heat oven to 400 degrees. Spray 13 by 9 inch glass 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 shet 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.
4 servings.
KITCHEN TIP: You can use bone-in chicken breasts, but they will take a little longer to cook. Chicken is done when the juices are no longer ink when the centers are cut.
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