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Main dishes

Chicken & Potatoes Parmesan

photo by:kraft
Take your Idaho potatoes on a Mediterranean holiday with this tasty recipe for Lemon Chicken and Potatoes Parmesan.
15 min
1 hr 45 min
4 servings

What You Need

cup  KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
small  bone-in chicken breasts (1-1/2 lb.)
lb.  baking potatoes (about 3), cut into thin wedges
large  red pepper, cut into strips
cup  frozen peas
cup  KRAFT Grated Parmesan Cheese, divided

Make It

POUR 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.

HEAT oven to 400°F. Toss potatoes and peppers with remaining dressing in 13x9-inch baking dish. Remove chicken from marinade; place over vegetables. Cover. Discard marinade.

BAKE 1 hour or until chicken is done (165ºF), uncovering and topping with peas and 2 Tbsp. cheese after 30 min. Sprinkle with remaining cheese.

Kraft Kitchens Tips

Lemon-Chicken & Potatoes Parmesan
Prepare as directed, adding 1 Tbsp. lemon juice to both the 1/4 cup dressing used as marinade and the remaining 1/4 cup dressing tossed with the potatoes and peppers. In addition, sprinkle ingredients in baking dish with 1 minced garlic clove and 1 tsp. dried oregano leaves before the initial 30-min. baking time.
Boneless skinless chicken breasts cook more quickly than bone-in chicken breasts. If preparing recipe with boneless breast halves, marinate chicken in 1/4 cup dressing as directed. Toss potatoes and peppers with remaining dressing in baking dish; cover. Bake in 400ºF oven 30 min. Discard foil. Remove chicken from marinade; discard marinade. Place chicken on top of vegetables. Top with peas; sprinkle with 2 Tbsp. cheese. Bake, uncovered, 30 min. or until chicken is done (165ºF). Sprinkle with remaining cheese.
Serving Suggestion
Serve a mixed green salad tossed with your favorite KRAFT Dressing.
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