You probably understood the cheesy bacon part right away. But orchard chicken? That's our poetic way of suggesting this dish is made with Fuji apples.
What You Need
Original recipe yields 6 servings
1 Tbsp. olive oil
1/2 cup flour
1/2 tsp. ground black pepper
1 broiler-fryer chicken (3-1/2 lb.), cut up
1 lb. sweet potato es (about 2), cut into 1/2-inch-thick slices
2 cloves garlic, minced
1 Tbsp. chopped fresh thyme
1 pkt. SHAKE ‘N BAKE Seasoned Panko Seasoned Coating Mix
2 Tbsp. OSCAR MAYER Real Bacon Bits
1/4 tsp. smoked paprika
1 cup KRAFT Finely Shredded Colby & Monterey Jack Cheeses
2 Fuji apple s, cut into 1/2-inch-thick slices
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Let's Make It
Heat oven to 375ºF.
Heat oil in large heavy ovenproof skillet on medium heat. Meanwhile, combine flour and pepper. Add chicken, 1 piece at a time, to flour mixture, turning to evenly coat both sides of each piece. Add to skillet; cook 4 min. on each side or until evenly browned on both sides.
Remove chicken from skillet; set aside. Add potatoes, garlic and thyme to skillet; cook 2 min., stirring frequently. Return chicken to skillet; cover with foil.
Bake 30 min. Meanwhile, combine coating mix, bacon and paprika in medium bowl. Stir in cheese.
Top chicken with apples and cheese mixture. Bake, uncovered, 10 to 15 min. or until potatoes and apples are tender, and chicken is done (165ºF).
Balance out this sweet and savory chicken with your favorite steamed fresh vegetable, or a crisp mixed green salad tossed with your favorite KRAFT Lite Dressing.
We really love this recipe which was originally developed using our recently discontinued FRESH TAKE Cheese Bread Crumb Mix. We revised it to use KRAFT Shredded Cheese, SHAKE 'N BAKE Coating Mix and seasonings. Our Kraft Kitchens team has developed substitutions for the entire FRESH TAKE lineup so that you can continue to enjoy the great taste of these products. Click here for our Cheddar Jack & Bacon substitution guide. Give it a try!
If you don't have an ovenproof skillet, you can use a regular skillet instead. Just wrap the handle with several layers of foil before using as directed.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 4g
* 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.