Chicken & Potatoes Parmesan

• 1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
• 4 small bone-in chicken breasts (1-1/2 lb.)
• 1 lb. baking potatoes (about 3), cut into thin wedges Safeway 2 pkg For $5.00 thru 02/09
• 1 large red pepper, cut into strips
• 1/2 cup frozen peas
• 1/4 cup KRAFT Grated 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. Toss potatoes and peppers with remaining dressing in 13x9-inch baking dish.
6. Remove chicken from marinade; place over vegetables.
7. Cover.
8. Discard marinade.
9. Bake 1 hour or until chicken is done (165 degrees F), uncovering and topping with peas and 2 Tbsp.
10. cheese after 30 min.
11. Sprinkle with remaining cheese.

tomato vinaigrette, chicken, baking potatoes, red pepper, frozen peas, parmesan cheese

Taken from www.kraftrecipes.com/recipes/chicken-potatoes-parmesan-153135.aspx (may not work)