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Main dishes

Parmesan Ranch Chicken and Potato Bake

photo by:kraft
Buttermilk ranch dressing serves as both a marinade and savory sauce in this easy-to-make chicken and potato bake.
15 min
1 hr 45 min
4 servings

What You Need

cup  KRAFT Buttermilk Ranch Dressing, divided
 bone-in chicken breasts (1-1/2 lb.)
lb.  baking potato (about 5), cut into thin wedges
large  red pepper, cut into strips
tsp.  thyme
cup  frozen peas
cup  KRAFT Shredded Parmesan Cheese, divided

Make It

POUR 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.

HEAT oven to 400°F. Drain chicken; discard marinade. Toss potatoes and peppers with remaining dressing in 13x9-inch baking dish sprayed with cooking spray; top with chicken. Sprinkle chicken with thyme; cover.

BAKE 30 min. Top with peas and 2 Tbsp. cheese; bake, uncovered, 30 min. or until chicken is done (165ºF). Sprinkle with remaining cheese.

Kraft Kitchens Tips

Special Extra
Prepare as directed, adding 1 Tbsp. lemon juice to both the 1/4 cup dressing used as marinade and the remaining 1/4 cup dressing. In addition, sprinkle ingredients in baking dish with 1 minced garlic clove and 1 tsp. dried oregano leaves before the initial 30-min. baking time.
This delicious recipe can also be prepared using boneless skinless chicken breasts. Just prepare as directed, except add the chicken to the vegetables in baking dish along with the peas and 2 Tbsp. cheese.
Serving Suggestion
Serve a mixed green salad tossed with your favorite KRAFT Dressing.
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