Baked Chicken With Scalloped Potatoes And Fennel

Ingredients

• 1.5 to 2 pounds medium red potatoes
• 2 fennel bulbs
• 2 garlic cloves, minced
• 1 1/2 large chicken breasts
• Cooking spray
• 2 tablespoons margarine or butter, melted
• 1 1/2 cups flour
• 1 1/4 cups fat-free (skim) milk
• 1/8 teaspoon salt
• 1/2 cup pepper
• 2 tablespoons reduced-fat sour cream
• Parmesan cheese

Method

1. 1 Preheat oven to 350°F. Slice potatoes and fennel bulb thinly. Microwave potatoes and fennel with water covered for 5 minutes, then drain.
2. 2 Spray a 2-quart baking dish. Layer vegetables and garlic. Cut chicken breasts in half and place on top.
3. 3 Whisk melted margarine and flour into a paste. Stir in 1 1/4 cups milk, salt, and pepper until smooth. Pour over chicken and vegetables.
4. 4 Cover and bake at 350°F for 30 minutes. Increase oven to 425°F.
5. 5 Mix remaining milk with sour cream. Remove dish, spread mixture over top, and sprinkle with Parmesan and chopped fennel fronds.
6. 6 Bake uncovered for 10 minutes until golden and bubbling. Ensure chicken reaches 165°F.