Asian Crispy Chicken and Noodles

• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 1/4 cup Kraft Mandarin Orange with Sesame Dressing, divided
• 1 pouch Shake'N Bake Extra Crispy Original Coating Mix
• 135 g (about 1/3 of 400-g pkg.) Asian vermicelli, uncooked
• 3 cups thinly sliced napa cabbage
• 1 red pepper, thinly sliced
• 3 green onions, thinly sliced

1. Preheat oven to 400F.
2. Brush chicken with 2 Tbsp.
3. of the dressing, then dip in coating mixture, turning each piece over to evenly coat both sides.
4. Place in single layer in lightly greased shallow baking pan.
5. Discard any remaining coating mixture.
6. Bake 20 min.
7. or until chicken is cooked through (170F).
8. Meanwhile, cook pasta as directed on package.
9. Toss cabbage with peppers and onions.
10. Spoon pasta onto four serving plates.
11. Top each with one-fourth of the cabbage mixture and 1 sliced chicken breast.
12. Drizzle chicken evenly with the remaining 2 Tbsp.
13. dressing.

chicken breasts, cabbage, red pepper, green onions

Taken from www.kraftrecipes.com/recipes/asian-crispy-chicken-noodles-109780.aspx (may not work)