Crispy Chicken & Parmesan Vegetables

Submitted by rusted_essence

"saw and saved"

 

• Ready In: 1hr 10mins
• Ingredients: 6
• Serves: 4

ingredients

• 1 lb red potatoes, halved
• 1 1⁄2 lbs skinless chicken leg quarters (4, skin removed)
• 2 ounces extra crispy Shake-n-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.

Reviews

[marykaia]

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.