Entrée

Southwest-Crusted Chicken Dinner

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prep time

15 min

total time

45 min

makes

4 servings, 1/4 recipe (390 g) each

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photo by:

kraft

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What You Need

1 pouch (70 g) Shake'N Bake Ranch Crusted Coating Mix

4 small boneless skinless chicken breasts (1 lb./450 g)

1 lb. (450 g) new potatoes, cut in half

1/4 cup Kraft Rancher's Choice Dressing, divided

1 can (19 fl oz/540 mL) black beans, drained, rinsed

2 plum tomatoes, chopped

1 cup frozen corn

1 green pepper, chopped

3 green onions, chopped

Make It

PREHEAT oven to 400°F. Brush 1 lb. (450 g) halved new potatoes with 2 Tbsp. Kraft Rancher's Choice Dressing; coat with 1/4 cup coating mix from 1 pouch (70 g) Shake 'N Bake Ranch Crusted for chicken, fish or pork. Place potatoes, cut-sides down, in 15x10x3/4-inch baking pan. Bake 10 min.

COAT 4 small boneless skinless chicken breasts (1 lb./450 g) with remaining coating mix. Add to pan with potatoes. Bake 20 min. or until chicken is cooked through (170ºF). Meanwhile, combine 1 drained and rinsed can (19 fl oz/540 mL) black beans, 2 chopped plum tomatoes, 1 cup thawed frozen corn, 1 chopped green pepper, 3 chopped green onions and additional 2 Tbsp. dressing.

SERVE chicken with the bean mixture and potatoes.