Oven-Fried Chicken Fingers and Fries (Becca)
2 large baking potatoes, unpeeled.
¼ cup Zesty Italian Salad Dressing
¼ cup Grated Parmesan Cheese
1 lb. Boneless, skinless chicken breasts, cut into strips
1 packet Shake N’Bake Original chicken seasoned coating mix
Preheat oven to 425°. Cut potatoes into ½ inch thick strips; place in large bowl. Add dressing and parmesan, toss to coat potatoes. Place in single layer on large greased baking sheet. Bake for 12 minutes.
Meanwhile, coat chicken strips with coating mix as directed on package.
Turn potatoes over with large spatula; push to one side of baking sheet. Place chicken strips on other side of baking sheet. Bake an additional 15 minutes or until potatoes are tender and chicken is cooked through.
Makes 4 servings. (I used more potatoes and chicken and another packet of Shake N’ Bake to feed our apartment.)
Make honey mustard or fry sauce for dipping.