Crispy Chicken & Parmesan Vegetables |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 4 |
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saw and saved Ingredients:
1 lb red potatoes, halved |
1 1/2 lbs skinless chicken leg quarters (4, skin removed) |
2 ounces extra crispy shake-and-bake (guessing size) |
2 cups red peppers (1-1/2-inch about 2 small peppers) |
1/4 cup ranch dressing (kraft) |
1/4 cup parmesan cheese (kraft 100% grated) |
Directions:
1. PREHEAT oven to 375°F Place potatoes in large microwaveable bowl or casserole dish; cover with vented plastic wrap or lid. Microwave on HIGH 7 minute Meanwhile, coat chicken with coating mix as directed on package. Place chicken in half of greased foil-lined 15x10x1-inch baking pan.
2. ADD peppers, dressing and Parmesan cheese to potatoes; toss to coat. Place in pan next to chicken.
3. BAKE 40 minute or until chicken is cooked through (180°F) and potatoes are tender.
4. KRAFT KITCHENS TIPS
5. Substitute
6. Prepare as directed, using KRAFT Zesty Italian or Sun-Dried Tomato Vinaigrette Dressing.
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