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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
Magazine Acquisition

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
2
small  yellow peppers, chopped
1
small  onion, chopped
4
small  boneless skinless chicken breasts (1 lb.)
2
Tbsp.  GREY POUPON Dijon Mustard
1
tsp.  dried basil leaves
2
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.

Kraft Kitchens Tips

Substitute
Substitute red peppers for one or both of the yellow peppers.
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