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Main dishes

Grecian Chicken with Potatoes, Peppers & Artichokes

photo by:kraft
Crumbled feta and fresh-squeezed lemon juice add an extra layer of Grecian goodness to this Chicken with Potatoes, Peppers & Artichokes dish.
time
prep:
15 min
total:
1 hr 15 min
servings
total:
4 servings

What You Need

1
lb.  baking potatoes (about 3), cut into thin wedges
2
large  red peppers, cut into strips
1
cup  fat-free reduced-sodium chicken broth
1/2
cup  KRAFT Greek Vinaigrette Dressing, divided
1/4
cup  fresh lemon juice, divided
4
small  boneless skinless chicken breasts (1 lb.)
1
can  (14 oz.) artichoke hearts, drained, quartered
2
large  cloves garlic, minced
1
tsp.  dried oregano leaves
1
pkg.  (3.5 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese

Make It

HEAT oven to 400°F.

COMBINE potatoes and peppers in 13x9-inch baking dish. Add broth, 1/4 cup dressing and 2 Tbsp. lemon juice; toss to coat. Cover. Bake 40 min.

MEANWHILE, mix remaining dressing and lemon juice until blended; pour over chicken in shallow dish. Turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.

REMOVE chicken from marinade; discard marinade. Place chicken over vegetable mixture in baking dish; top with remaining ingredients. Bake, uncovered, 20 min. or until chicken is done (165ºF).

Kraft Kitchens Tips

Serving Suggestion
Serve with a tomato, cucumber and onion salad drizzled lightly with additional dressing.
Special Extra
Garnish with 1/4 cup pitted kalamata olives just before serving.
How to Store Potatoes
The best way to store potatoes is in a ventilated container in a dry dark place. Avoid storing potatoes with onions since the potatoes readily absorb odors.
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