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Parmesan Chicken and Potato Bake




Source of Recipe


David
Parmesan Chicken and Potato Bake

4 (1/2 lb) bone in chicken breast halves
1/2 c Caesar dressing, divided
1 1/2 lbs potatoes cut into thin wedges
1 large red pepper, cut into strips
1/2 c canned or frozen green peas
1/4 c grated Parmesan Cheese, divided

Place chicken in a large zip loc plastic bag. Add ¼ cup of the
dressing. Seal the bag then turn the bag over and over several times
to coat the chicken evenly. Put in the fridge for half an hour to
marinate.
Preheat your oven to 400 degrees F.
Mix potatoes and peppers in a 13x9-inch baking dish you've buttered.
Add the rest of the dressing and toss to coat. Take the chicken out
of the bag then toss the bag and marinade. Put the chicken on top of
the vegetables and cover tightly with foil or put the top on the
baking dish. Bake for half an hour. Take the top off and add the
peas. Sprinkle with 2 T of the cheese. Keep baking, uncovered for
another half hour until the chicken is done all the way thru (180
degrees F). Sprinkle with the rest of the cheese before serving. I
like to also dust it lightly with herbal Italian seasoning and just a
tad of ground cayenne pepper before adding the last topping of cheese.