Lemon-Herb Chicken & Peppers Potato Bake

• 1 lb. baking potatoes, (about 3 medium), cut into thin wedges
• 1 large red bell pepper, cut into strips
• 1 cup fat-free reduced-sodium chicken broth
• 1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
• 1/4 cup fresh lemon juice, divided
• 2 cloves garlic, minced
• 1 tsp. dried oregano leaves
• 4 small boneless skinless chicken breasts (1 lb.)
• 1/2 cup frozen peas
• 1/4 cup KRAFT Grated Parmesan Cheese, divided

1. Heat oven to 400 degrees F.
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. Add garlic and oregano; mix lightly.
6. Cover.
7. Bake 40 min.
8. Meanwhile, pour combined remaining dressing and lemon juice over chicken in shallow dish; 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 on top of potato mixture; top with peas and 2 Tbsp.
13. cheese.
14. Bake, uncovered, 20 min.
15. or until chicken is done (165 degrees F).
16. Sprinkle with remaining cheese.

baking potatoes, red bell pepper, chicken broth, tomato vinaigrette, lemon juice, garlic, oregano, chicken breasts, frozen peas, parmesan cheese

Taken from www.kraftrecipes.com/recipes/lemon-herb-chicken-peppers-potato-bake-104884.aspx (may not work)