You may also like
Categories:
baking potatoes red peppers chicken broth vinaigrette dressing lemon juice chicken breasts hearts garlic oregano cheese
Viewed: 13 - Published at: 9 years agoIngredients
- 1 lb. baking potatoes (about 3), cut into thin wedges Safeway 2 pkg For $5.00 thru 02/09
- 2 large red peppers, cut into strips
- 1 cup fat-free reduced-sodium chicken broth
- 1/2 cup KRAFT Greek Vinaigrette Dressing, divided
- 1/4 cup fresh lemon juice, divided Safeway 4 ct For $5.00 thru 02/09
- 4 small boneless skinless chicken breasts (1 lb.)
- 1 can (14 oz.) artichoke hearts, drained, quartered
- 2 large cloves garlic, minced
- 1 tsp. dried oregano leaves
- 1 pkg. (3.5 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese
Method
- Heat oven to 400F.
- Combine potatoes and peppers in 13x9-inch baking dish.
- Add broth, 1/4 cup dressing and 2 Tbsp.
- lemon juice; toss to coat.
- Cover.
- Bake 40 min.
- Meanwhile, mix remaining dressing and lemon juice until blended; pour over chicken in shallow dish.
- Turn to evenly coat both sides of each breast.
- Refrigerate 30 min.
- to marinate.
- Remove chicken from marinade; discard marinade.
- Place chicken over vegetable mixture in baking dish; top with remaining ingredients.
- Bake, uncovered, 20 min.
- or until chicken is done (165 degrees F).
