Monday, February 14, 2011

Make-It Monday

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

Chicken, Potato and Vegetable Bake 

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.

kraft kitchens tips

Prepare using sweet potatoes.
Substitute red peppers for the carrots.

Calories 240


  1. 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

  2. Made 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!