Oven-Fried Chicken Fingers and Fries

By ccavaletti

Ingredients

• 2 large baking potatoes (about 1 lb.)
• 1/4 cup KRAFT Zesty Italian Dressing
• 1/4 cup KRAFT Grated Parmesan Cheese
• 1 lb. boneless skinless chicken breasts, cut into strips
• 1 pkt. SHAKE 'N BAKE Chicken Coating Mix
• 1/4 cup GREY POUPON Dijon Mustard
• 1 Tbsp. honey

Details

Servings 4

Preparation

Step 1

HEAT oven to 425°F.

CUT potatoes into 1/2-inch-thick strips; place in large bowl. Add dressing and cheese; toss to coat. Spread onto large baking sheet sprayed with cooking spray.

BAKE 12 min. Meanwhile, coat chicken with coating mix as directed on package.

TURN potatoes over. Add chicken to baking sheet. Bake 15 min. or until potatoes are tender and chicken is done. Mix mustard and honey. Serve as a dipping sauce with chicken.

Kraft Kitchens tips:

SERVING SUGGESTION: For a creamy dip, mix honey mustard mixture with 1/4 cup MIRACLE WHIP Dressing.