Please the whole table with this crispy baked chicken recipe served with Brussels sprouts, sweet potatoes and red onions. This Crispy Baked Chicken Recipe is a delicious, hearty entrée.
What You Need
Original recipe yields 8 servings
2 large sweet potato (3/4 lb.), peeled, cut into 3/4-inch chunks
1-1/2 lb. Brussels sprouts, trimmed, cut lengthwise in half
1 large red onion, sliced
1/2 cup KRAFT Sweet Balsamic Vinaigrette Dressing, divided
8 small boneless skinless chicken breasts (2 lb.)
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
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Let's Make It
Heat oven to 400ºF.
Toss vegetables with 1/4 cup dressing.
Coat chicken with coating mix as directed on package; place on center of foil-covered rimmed baking sheet. Surround with vegetables.
Bake 30 to 35 min. or until chicken is done (165ºF) and vegetables are caramelized, stirring vegetables after 20 min. Transfer chicken to plate; toss vegetables with remaining dressing. Serve chicken with vegetables.
Substitute 1 lb. trimmed fresh green beans or 2 chopped large green peppers for the Brussels sprouts.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1g
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.