I made this yesterday, and we really liked it. The chicken was super tender and juicy and had a ton of flavor. I used way more potatoes and carrots so that we could eat it 2 days in a row, which meant I used quite a bit more dressing as well. The onion didn't seem to get that soft, so I might recommend a little saute before adding it to the dish.
Chicken, Potato and Vegetable Bake
total time 1 hr 15 min
makes 6 servings, 1/6 recipe (273 g) each
Recipe by: kraft
What You Need
6 boneless skinless chicken breasts (1-1/2 lb./675 g)
1-1/2 lb. (575 g) Yukon gold potatoes (about 3), peeled, coarsely chopped
3 carrots (1/2 lb./225 g), coarsely chopped
1 onion, coarsely chopped
1/3 cup Kraft Calorie-Wise Zesty Italian Dressing
2 Tbsp. Kraft 100% Parmesan Light Grated Cheese
Make It
HEAT oven to 400°F.
PLACE chicken and vegetables in large baking dish; drizzle with dressing. Cover.
BAKE 1 hour or until chicken is done (170ºF), uncovering after 50 min.
SPRINKLE with cheese.
PLACE chicken and vegetables in large baking dish; drizzle with dressing. Cover.
BAKE 1 hour or until chicken is done (170ºF), uncovering after 50 min.
SPRINKLE with cheese.
kraft kitchens tips
Substitute
Prepare using sweet potatoes.
Substitute
Substitute red peppers for the carrots.
Em, I see you like chicken dishes quite a lot. So do I. I tried one tonight using French Fried Onions to coat the chicken. I'll maybe post it on Dad's blog. Mom
ReplyDeleteMade this for dinner the other night. We really liked it! I used chicken pieces because I had them, and I added a sweet potato, too. It took a lot more dressing with this many people to feed, but it was yummy. I might try marinating the chicken in the dressing first, then drizzle some over the veggies when baking. I would like to taste a little more in the chicken itself. Thanks!
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