Oven-Baked Chicken Nuggets and French Fries

Potato wedges and chicken chunks are coated in Italian dressing and bread crumbs then baked until tender in this deliciously simple meal.

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  • prep time 25 min
  • total time 50 min
  • ingredients 6
  • servings 4
 

Ingredients

4
medium unpeeled baking potatoes (about 5 oz each)
1
cup Italian dressing
1 1/2
cups Progresso® Italian-style bread crumbs
1/2
teaspoon salt
4
boneless skinless chicken breasts (about 1 lb), cut into 1 1/2-inch chunks
1/2
cup honey mustard or ketchup

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Spray 15x10-inch pan with sides with cooking spray. Cut each potato lengthwise into eight 3/4- to 1-inch-wide wedges; place in large resealable food-storage plastic bag. Add 3/4 cup of the Italian dressing to bag; seal and shake to coat potatoes evenly and set aside bag with potatoes.
  • 2 In another large resealable food-storage plastic bag, place 1 cup of the bread crumbs and the salt. Transfer potatoes to bag with bread crumbs; seal and shake to coat evenly. Arrange potatoes in single layer in pan. Reserve both bags with remaining dressing and crumbs.
  • 3 Bake potatoes uncovered 10 minutes. Turn potatoes over; bake 10 minutes longer.
  • 4 Meanwhile, place chicken in bag with dressing; add remaining 1/4 cup Italian dressing and shake to coat. Transfer chicken to bag with crumbs; add remaining 1/2 cup bread crumbs and shake to coat evenly.
  • 5 Turn potatoes and move to one end of pan; place chicken on other end of pan. Bake uncovered 14 to 16 minutes longer or until potatoes are fork-tender and chicken is no longer pink in center. Serve with honey mustard.
  • 1 Heat oven to 425°F. Spray 15x10-inch pan with sides with cooking spray. Cut each potato lengthwise into eight 3/4- to 1-inch-wide wedges; place in large resealable food-storage plastic bag. Add 3/4 cup of the Italian dressing to bag; seal and shake to coat potatoes evenly and set aside bag with potatoes.
  • 2 In another large resealable food-storage plastic bag, place 1 cup of the bread crumbs and the salt. Transfer potatoes to bag with bread crumbs; seal and shake to coat evenly. Arrange potatoes in single layer in pan. Reserve both bags with remaining dressing and crumbs.
  • 3 Bake potatoes uncovered 10 minutes. Turn potatoes over; bake 10 minutes longer.
  • 4 Meanwhile, place chicken in bag with dressing; add remaining 1/4 cup Italian dressing and shake to coat. Transfer chicken to bag with crumbs; add remaining 1/2 cup bread crumbs and shake to coat evenly.
  • 5 Turn potatoes and move to one end of pan; place chicken on other end of pan. Bake uncovered 14 to 16 minutes longer or until potatoes are fork-tender and chicken is no longer pink in center. Serve with honey mustard.

EXPERT TIPS

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Expert Tips

In large resealable plastic bag: add 1 cup of the bread crumbs and 1/2 teaspoon salt; add dressing-coated potato wedges. Seal bag and toss until wedges are coated.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
670
(
Calories from Fat
280),
% Daily Value
Total Fat
31g
31%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
80mg
80%;
Sodium
1600mg
1600%;
Total Carbohydrate
62g
62%
(Dietary Fiber
4g
4%
  Sugars
11g
11%
),
Protein
35g
35%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
10%;
Calcium
15%;
Iron
20%;
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.