Parmesan Ranch Chicken and Potato Bake

• 1/2 cup KRAFT Buttermilk Ranch Dressing, divided
• 4 bone-in chicken breasts (1-1/2 lb.)
• 1-1/2 lb. baking potato (about 5), cut into thin wedges Safeway 2 pkg For $5.00 thru 02/09
• 1 large red pepper, cut into strips
• 1/2 tsp. thyme
• 1/2 cup frozen peas
• 1/4 cup KRAFT Shredded Parmesan Cheese, divided

1. Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast.
2. Refrigerate 30 min.
3. to marinate.
4. Heat oven to 400F.
5. Drain chicken; discard marinade.
6. Toss potatoes and peppers with remaining dressing in 13x9-inch baking dish sprayed with cooking spray; top with chicken.
7. Sprinkle chicken with thyme; cover.
8. Bake 30 min.
9. Top with peas and 2 Tbsp.
10. cheese; bake, uncovered, 30 min.
11. or until chicken is done (165 degrees F).
12. Sprinkle with remaining cheese.

buttermilk, chicken, baking potato, red pepper, thyme, frozen peas, parmesan cheese

Taken from www.kraftrecipes.com/recipes/parmesan-ranch-chicken-potato-bake-160470.aspx (may not work)