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Main dishes

Lemon-Herb Chicken & Peppers Potato Bake

Lemon-Herb Chicken & Peppers Potato Bake recipe
photo by:kraft
Peppers, potatoes and chicken breasts are baked with dressing, lemon juice and oregano in this easy and flavorful baked dish. Sprinkle with grated Parmesan before serving.
time
prep:
15 min
total:
1 hr 15 min
servings
total:
4 servings
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What You Need

1
lb.  baking potatoes, (about 3 medium), cut into thin wedges
1
large  red bell pepper, cut into strips
1
cup  fat-free reduced-sodium chicken broth
1/2
cup  KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
1/4
cup  fresh lemon juice, divided
2
cloves  garlic, minced
1
tsp.  dried oregano leaves
4
small  boneless skinless chicken breasts (1 lb.)
1/2
cup  frozen peas
1/4
cup  KRAFT Grated Parmesan Cheese, divided

Make It

HEAT oven to 400ºF.

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

BAKE 40 min. Meanwhile, pour combined remaining dressing and lemon juice 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 on top of potato mixture; top with peas and 2 Tbsp. cheese. Bake, uncovered, 20 min. or until chicken is done (165ºF). Sprinkle with remaining cheese.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad tossed with your favorite KRAFT Dressing.
Substitute
Substitute frozen green beans for the peas.
Storage Tips for 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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