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Oven Chicken Cacciatore

Oven Chicken Cacciatore
 
Prep Time:
10 min
Total Time:
55 min
Makes:
6 servings, 1/6 recipe (400 g) each

What You Need!

2 zucchini, sliced
1 can  (19 fl oz/540 mL) Italian-style stewed tomatoes, undrained
1 can (14 fl oz/398 mL) artichoke hearts, drained, cut in half
1/2 cup  pitted black olives
3/4 cup KRAFT 100% Parmesan Grated Cheese, divided
1 env.  SHAKE'N BAKE Italian Coating Mix
3 each chicken legs and thighs (2 lb./1 kg)
3 cups  penne pasta, uncooked

Make It!

HEAT oven to 400°F.

COMBINE first 4 ingredients in large shallow baking dish. Mix 1/2 cup cheese and coating mix in separate shallow dish. Add chicken; turn to evenly coat both sides of each piece. Place over vegetable mixture.

BAKE 45 min. or until chicken is done (170°F). Meanwhile, cook pasta as directed.

DRAIN pasta; top with chicken mixture and remaining cheese.

Kraft Kitchens Tips

Keeping It Safe
Always cook chicken with bones until no longer pink in the centre. The internal temperature should reach at least 170°F. To visually check for doneness, pierce chicken with a fork. The juices should run clear when the fork is inserted with ease.
K:42722v1ec:87415
Average Rating  (7)
Rated  by a cook on 10/15/2009
" My husband is not a big fan of chicken legs, but he really liked this recipe. Leftovers were just as good. A keeper." 
See All Ratings & Comments See All Ratings and Comments
Nutritional Information
Serving Size = 1/6th recipe (400 g)

Nutritional Information

Calories
 550
Total fat
 25 g
Saturated fat
 8 g
Cholesterol
 90 mg
Sodium
 1340 mg
Carbohydrate
 52 g
Dietary fibre
 6 g
Sugars
 8 g
Protein
 31 g
Vitamin A
 20 %DV
Vitamin C
 25 %DV
Calcium
 20 %DV
Iron
 35 %DV
RecipeDetail