Grecian Chicken with Potatoes, Peppers & Artichokes

• 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

1. Heat oven to 400F.
2. Combine potatoes and peppers in 13x9-inch baking dish.
3. Add broth, 1/4 cup dressing and 2 Tbsp.
4. lemon juice; toss to coat.
5. Cover.
6. Bake 40 min.
7. Meanwhile, mix remaining dressing and lemon juice until blended; pour over chicken in shallow dish.
8. Turn to evenly coat both sides of each breast.
9. Refrigerate 30 min.
10. to marinate.
11. Remove chicken from marinade; discard marinade.
12. Place chicken over vegetable mixture in baking dish; top with remaining ingredients.
13. Bake, uncovered, 20 min.
14. or until chicken is done (165 degrees F).

baking potatoes, red peppers, chicken broth, vinaigrette dressing, lemon juice, chicken breasts, hearts, garlic, oregano, cheese

Taken from www.kraftrecipes.com/recipes/grecian-chicken-potatoes-peppers-artichokes-145995.aspx (may not work)