Friday, January 28, 2011

Chicken, Potato and Vegetable Bake

Jennifer S.

6 small boneless skinless chicken breast halves (1-1/2 lb.)
1-1/2 lb. Yukon gold potatoes (about 3), peeled, cubed. OR try red baby potatoes, OR sweet potatoes, OR combine any of the above.
3 carrots (1/2 lb.), coarsely chopped
1 onion, coarsely chopped
3/4 cup Light Zesty Italian Dressing
2 Tbsp. Grated Parmesan Cheese

HEAT oven to 400°F.
PLACE vegetables in large baking dish, top with chicken; drizzle with dressing.
BAKE 1 hour or until chicken is done.
SPRINKLE with cheese.

No comments:

Post a Comment