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Roasted Chicken Bake Recipe

   
 

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     Roasted Chicken Bake

Category   Entrees - Maindishes
Sub Category   Gluten-Free

Ingredients
4 large carrots with tops, peeled
1 lb. (450 g) new potatoes, halved
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
4 small bone-in chicken breasts (1-1/2 lb./675 g)
2 Tbsp. Kraft 100% Parmesan Light Grated Cheese
 

Instructions
1. Heat oven to 400ºF.
2. Cut tops off carrots, leaving 1/2-inch-long stem at top of each. Cut carrots diagonally in half, then cut thicker half of each carrot lengthwise in half. Place in large bowl. Add potatoes and 2 Tbsp. dressing; toss to coat. Spread onto half of parchment-covered rimmed baking sheet.
3. Toss chicken with remaining dressing; place, skin-sides up, on baking sheet with vegetables.
4. Bake 45 to 50 min. or until chicken is done (170ºF), turning vegetables after 30 min. Transfer chicken and vegetables to platter; top vegetables with cheese
Serving Suggestions
omit cheese to make dairy free


Originally Submitted
11/27/2013





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