Comida Kraft
Recipe Box

Crispy Chicken & Parmesan Vegetables

Crispy Chicken & Parmesan Vegetables is rated 3.96 out of 5 by 50.
Prep Time
15
min.
Total Time
55
min.
Servings

4 servings

Juicy chicken pieces, tender new potatoes and colorful peppers all bake up together in this deliciously easy entrée.

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What You Need

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Make It

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  • Preheat oven to 400°F. Place potatoes in large microwaveable bowl or casserole dish; cover with vented plastic wrap or lid. Microwave on HIGH 7 min. Meanwhile, coat chicken with coating mix as directed on package. Place chicken on one side of greased foil-lined 15x10x1-inch baking pan.
  • Add peppers, dressing and Parmesan cheese to potatoes; toss to coat. Place in pan next to chicken.
  • Bake 40 min. or until chicken is cooked through (165°F) and potatoes are tender.

Substitute

Prepare as directed, using KRAFT Zesty Italian or KRAFT Sun Dried Tomato Vinaigrette Dressing.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 450
Total fat 18g
Saturated fat 4.5g
Cholesterol 100mg
Sodium 940mg
Carbohydrate 38g
Dietary fiber 4g
Sugars 4g
Protein 34g
% Daily Value
Vitamin A 50 %DV
Vitamin C 140 %DV
Calcium 15 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from My husband prefers dark meat so I used the legs and thighs. My husband prefers dark meat so I used the legs and thighs. The chicken was good (shake and bake usually is), but what made this dish sing were the potatoes. They were so good. The juices that came off the chicken melded with the dressing mixture and caramelized on the bottom of the potatos, and turned the ordinary potatos into something divine. I could have skipped the chicken and just had the potatos (and I may next time!). Cleanup wasn't an issue because I lined the baking sheet with foil and sprayed it.
Date published: 2006-09-27
Rated 5 out of 5 by from My family loved this recipe I just found this one recipe oneday and i decided to cook it the next... My family loved this recipe I just found this one recipe oneday and i decided to cook it the next and my family loved it they are telling all of their friends about it. THAT MADE ME BOAST WITH CONFIDENCE!!!! I recommend it especially if you have children because I have a 1 year old and a 6 year old and with this meal it is very easy something that I can set the timer for and go back to playing with my them!!!!
Date published: 2006-08-26
Rated 4 out of 5 by from This recipe was pretty simple to make. This recipe was pretty simple to make. I used the new parmesan Shake-and-Bake and it went perfect with the potatos. I think you could use just about anything that goes good with ranch dressing and potatoes in for vegetables, or skip the potatoes and just use vegies. I thought about green beans, onions, broccali, &/or carrots. You would have to watch the cooking if you use different vegies.
Date published: 2007-03-23
Rated 4 out of 5 by from I used boneless skinless chicken breasts, and they tasted wonderful. I used boneless skinless chicken breasts, and they tasted wonderful. I was actually surprised. I didn't realize how much taste was in the Kraft breading. I prefer it (now) over Shake n' Bake. I lined my baking dish with foil, and the potatoes and red peppers slightly stuck to it, but all in all it was a very good dish and I will make it again.
Date published: 2006-11-18
Rated 4 out of 5 by from My husband and I thought it was great. My husband and I thought it was great. Pretty easy too, I was able to get a lot done, including most of the clean up while it was cooking. Spray the foil well so it doesn't stick. Also if you microwave the potatoes like it says, take them out after 30 minutes or so, I thought they dried out a little. I also added carrots to the veggies.
Date published: 2008-02-29
Rated 3 out of 5 by from It's a keeper for a quick meal. It's a keeper for a quick meal. Used frozed breaded chicken strips since it's what I had on hand. The potatoes were good. My husband usually adds salt and pepper to everything andhe skipped it this time, he loved the potatoes. Only gave it a three star because one of my kids didn't like the potatoes. Will make it again.
Date published: 2007-02-01
Rated 1 out of 5 by from The chicken turned out great but the red peppers mixed with the potatoes was not a good... The chicken turned out great but the red peppers mixed with the potatoes was not a good combination. The pepper were too strong in flavor and took over the taste of the potatoes. If I try this receipe again I will definetely not include the peppers. Even my entire house had the strong aroma of the peppers for several hours.
Date published: 2006-10-04
Rated 4 out of 5 by from This recipe gets 5 stars for simplicity, but I didn't get the chicken to come out quite right. This recipe gets 5 stars for simplicity, but I didn't get the chicken to come out quite right. I'm always afraid of my chicken being too bland, so I marinated it in the sun-dried tomato dressing before using the shake n bake. It was not bad, but the coating ended up falling off for the most part. Veggies were very tasty!
Date published: 2009-05-03
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