Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Crispy Chicken & Parmesan Vegetables Recipe
    Lost? Site Map

    Crispy Chicken & Parmesan Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    15 mins

    55 mins

    rusted_essence's Note:

    saw and saved

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 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. 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. 2
      ADD peppers, dressing and Parmesan cheese to potatoes; toss to coat. Place in pan next to chicken.
    3. 3
      BAKE 40 minute or until chicken is cooked through (180°F) and potatoes are tender.
    4. 4
      KRAFT KITCHENS TIPS
    5. 5
      Substitute
    6. 6
      Prepare as directed, using KRAFT Zesty Italian or Sun-Dried Tomato Vinaigrette Dressing.

    Ratings & Reviews:

    • on September 12, 2007

      55

      This was an fast and easy supper. I used chicken thighs with the skin as hubby and daughter would have a fit. I didn't have any red potatoes but used regular potatoes cut into large chunks and also used red and green peppers. Will definately make again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Crispy Chicken & Parmesan Vegetables

    Serving Size: 1 (209 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 201.9
     
    Calories from Fat 89
    44%
    Total Fat 9.9 g
    15%
    Saturated Fat 2.3 g
    11%
    Cholesterol 9.5 mg
    3%
    Sodium 247.4 mg
    10%
    Total Carbohydrate 23.4 g
    7%
    Dietary Fiber 3.4 g
    13%
    Sugars 4.9 g
    19%
    Protein 5.4 g
    10%

    The following items or measurements are not included:

    skinless chicken leg quarters

    Shake-and-Bake

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites