Scalloped Potatoes and Chicken with Fennel Recipe

Make Half Your Plate Fruits & Veggies

Click to view larger image of Scalloped Potatoes and Chicken with Fennel : Fill Half Your Plate with Fruits & Veggies : Fruits And Veggies More

We’ve turned scalloped potatoes into a one-dish meal with the addition of chicken and fennel that’s big in flavor but low in fat. The potatoes are first par-boiled in the microwave to reduce baking time.
Recipe Cost for 4 People: $10.83 ($2.71/serving)*
Preparation Time: 20 minutes prep, 40 minutes bake time

  • 4 medium red potatoes (about 1½ to 2 pounds)
  • 1 fennel bulb with fronds
  • 2 garlic cloves, minced
  • 2 8-ounce chicken breasts
  • Cooking spray
  • 1½ T margarine or butter, melted
  • 2 T flour
  • 1½ cups non-fat milk, divided
  • ¼ tsp salt
  • ⅛ tsp pepper
  • ½ cup reduced-fat sour cream
  • 2 T Parmesan cheese
Place rack in center of oven and preheat to 350°F. Leaving skin on, thinly slice potatoes. Cut stalks and fronds from fennel bulb. Discard stalk. Thinly slice fennel bulb. Chop fennel fronds and set aside. Place potato and fennel slices in 2-quart covered baking dish, and add water to cover vegetables. Cover with lid and microwave on high for about 5 minutes. Let cool slightly and drain vegetables into a colander. Wipe baking dish dry and spray with cooking spray. Add vegetables back to dish and sprinkle with minced garlic. Cut chicken breasts in half (total of four pieces). Place atop the potato-fennel mix. In a bowl, mix melted margarine and flour into a smooth paste. Add 1¼ cups non-fat milk, salt and pepper, stir until smooth. Pour over chicken, potatoes, and fennel. Cover baking dish and place in oven. Bake about 30 minutes. Mix remaining milk with sour cream. Increase oven temperature to 425°F. Remove dish from oven. Spread with sour cream mixture and sprinkle with Parmesan cheese and fennel fronds. Return to oven uncovered and bake an additional 10 minutes until top is golden and bubbling.

Complete this Healthy Plate: Serve with 8 oz glass of sparkling water and ½ orange, sliced.
Serves: 4
Fruits & Veggies per Serving
2 Cups
Nutrition Info
Calories: 440
Total Fat: 13g
Saturated Fat: 5g
% of Calories from Fat: 27%
% Calories from Sat Fat: 10%
Protein: 34g
Carbohydrates: 48g
Cholesterol: 80mg
Dietary Fiber: 6g
Sodium: 410mg
MyPlate Contributions
2 cups
0 cup
0 oz
2.5 oz
0.5 cup
Each serving provides: An excellent source of protein, fiber, vitamin C, thiamin, riboflavin, niacin, vitamin B6, potassium, calcium, phosphorus, and magnesium, and a good source of vitamin D, folate, vitamin B12, pantothenic acid, iron, zinc, iodine, and copper.

*Retail prices, Boulder, Colorado, and online, September 2012-September 2013.

Go Back to “Healthy Plate” for this Recipe  
Go Back to Main List of Healthy Plates See Another Healthy Plate

Other Stories