Main dishes

Chicken, Sweet Potato and Vegetable Bake

photo by:kraft

This chicken, sweet potato and vegetable bake has got it all—with a little Parmesan cheese sprinkled on top for good measure.

time

prep:

15 min

total:

1 hr

servings

total:

4 servings

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What You Need

3/4

lb. sweet potatoes (about 1 large or 2 small), peeled, cut into 1/2-inch chunks

1/4

cup KRAFT Italian Roasted Red Pepper Dressing, divided

small yellow peppers, chopped

small onion, chopped

small boneless skinless chicken breasts (1 lb.)

Tbsp. GREY POUPON Dijon Mustard

tsp. dried basil leaves

Tbsp. KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 400°F.

PLACE potatoes in 13x9-inch baking dish. Add 2 Tbsp. dressing; toss to coat. Bake 15 min. Meanwhile, toss peppers and onions with remaining dressing.

REMOVE baking dish from oven; push potatoes to sides of dish. Place chicken in center of dish. Combine mustard and basil; spread over chicken. Top evenly with pepper mixture.

BAKE 30 min. or until chicken is done (165ºF) and vegetables are tender. Top with cheese.