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Baked Chicken Parmesan, Seared Brussel Sprouts with Bacon & Vinaigrette, Twice Baked Potatoes

This recipe is for a whole meal. Feel free to break up the main dish and sides and serve them with whatever you like. They are all very versatile dishes.
Course Main Course, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 4 servings
Calories 828kcal

Ingredients

Baked Parmesan Chicken:

  • 1 pound boneless skinless chicken I prefer chicken tenders
  • 1/2 Cup Mayo
  • 1/2 Cup parmigiano reggiano cheese fresh grated
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 tsp onion powder
  • 1 tsp plain panko breadcrumbs per piece of chicken

Seared Brussels Sprouts with Bacon & Vinaigrette:

  • 18 oz frozen Brussels sprouts
  • 6 slices bacon small dice
  • 1 Tbls butter unsalted
  • 1/8 Cup Italian Dressing
  • pepper to taste

Twice Baked Potatoes:

  • 4 red potatoes medium sized
  • 2 Tbls butter unsalted
  • 1/8 Cup Shredded Cheese Cheddar plus more for topping
  • Garnishes of Sour Cream bacon and scallions

Instructions

Baked Parmesan Chicken:

  • Preheat oven to 425 degrees. Place chicken pieces on baking sheet. Mix together the remaining ingredients except for the breadcrumbs in a bowl. Spoon mixture evenly over the chicken so it's covered. Sprinkle 1 tsp of the panko breadcrumbs over each piece. Place in oven until the outside is golden brown and bubbly and the internal temperature reaches at least 165 degrees. Enjoy.

Seared Brussels Sprouts with Bacon & Vinaigrette:

  • Let Brussels sprouts thaw at least half way, slice each Brussels sprout in half and set aside. Place diced bacon in a medium sized skillet over medium low heat and cook until crispy, reserving the dripping. Set cooked bacon aside.
  • Keeping 2 tablespoons of the bacon grease in the pan, turn up the heat to medium and cook the Brussels sprouts until nicely seared. Don't move them around too much but occasionally stir to make sure they aren't burning.
  • Finish the Brussels sprouts with the butter, toss to combine, take off the heat and add the KRAFT Italian dressing and let it coat the Brussels sprouts, serve with the reserved bacon as garnish.

Twice Baked Potatoes:

  • Preheat oven to 400 degrees. Wash potatoes, scrubbing the outside. Pierce the skin with a fork a couple times on each potato. Place directly on the oven rack and bake until cooked through about 30 to 45 minutes.
  • Let potatoes cool on the counter while you finish the rest of your meal. Slice potatoes in half, and carefully scoop out the inside of the potato, leaving just a small amount of potato on the skin. Place the potato in a bowl and add the butter and salt and pepper to taste. Mix together with the 1/8 Cup KRAFT cheddar cheese, breaking up the potato in the process. Spoon mixture back into skins and top with more cheese. Place in oven in an oven safe dish and let cheese on top melt and potatoes heat through.
  • Garnish with KRAFT sour cream, scallions and bacon. Enjoy!

Nutrition

Calories: 828kcal | Carbohydrates: 48g | Protein: 42g | Fat: 52g | Saturated Fat: 17g | Cholesterol: 142mg | Sodium: 976mg | Potassium: 1971mg | Fiber: 8g | Sugar: 7g | Vitamin A: 28.8% | Vitamin C: 155.3% | Calcium: 26.1% | Iron: 23.5%