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Parmesan Chicken & Potato Bake

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“Total time includes marinating. I got this from a coupon in the grocery store and it looked yummy!”
READY IN:
2hrs
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 bone-in chicken breast halves (approx 1.5 lbs)
  • 12 cup classic caesar salad dressing, divided
  • 1 12 lbs potatoes, cut into thin wedges (about 3)
  • 1 large red pepper, cut into strips
  • 12 cup frozen peas
  • 14 cup grated parmesan cheese, divided

Directions

  1. Place chicken in large resealable plastic bag. Add 1/4 c of the dressing; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 30 minutes to marinate.
  2. Preheat oven to 400-F. Mix potatoes and peppers in 13X9 dish. Add remaining 1/4 cup dressing; toss to coat. Remove chicken from bag; discard bag and marinade. Place chicken on top of vegetables; cover tightly with foil.
  3. Bake 30 minutes. Remove and discard foil. Top chicken mixture with peas; sprinkle with 2 T of cheese. Continue baking, uncovered, 30 minutes are until chicken is cooked through (180-F internal temperature). Sprinkle with remaining cheese before serving.

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