Oven-Fried Chicken Fingers and Fries
2 large baking potatoes (1 lb./ 450 g)
1/4 cup KRAFT Extra Virgin Olive Oil Tuscan Italian Dressing
1/4 cup KRAFT 100% Parmesan Grated Cheese
1 lb. (450 g) boneless skinless chicken breasts, cut into strips
1 pouch SHAKE'N BAKE Extra Crispy Original Coating Mix
1/4 cup honey mustard
Directions:
HEAT oven to 350°F.
Cut potatoes into 1/2-inch-thick strips; place in large bowl.
Add dressing and cheese; toss to coat.
Spread onto large greased baking sheet.
BAKE 20 min.
Meanwhile, coat chicken with coating mix as directed on package.
TURN potatoes over with spatula; push to 1 side of baking sheet.
Place chicken on other side of baking sheet. Bake 15 min. or until potatoes are tender and chicken is done. Serve with honey mustard for dipping.
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