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
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Let's 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.
Serve with a mixed green salad tossed with your favorite KRAFT Dressing.
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.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.