2 Large Baking Potatoes, unpeeled
1/4 Cup Zesty Italian Dressing
1/4 Cup Parmesan Cheese grated
1 pound Boneless/Skinless Chicken Breast cut into strips
1 package Shake and Bake Chicken coating
1/4 Cup Dijon Mustard
1 Tbsp. Honey
Preheat oven to 425 degrees. Cut potatoes into 1/2 inch thick strips; place into large bowl. Add dressing and cheese; toss to coat. Place in a single layer on a large, greased baking sheet. Bake 12 minutes. Meanwhile, coat chicken strips with coating mix as directed on package. Turn potatoes over; push to one side of baking sheet. Place chicken strips on other side of baking sheet. Bake additional 15 minutes, OR until potatoes are tender and chicken cooked through. Mix mustard and honey to serve for dipping.
We found that slicing the potatoes less than 1/4 inch cooks them faster and they are more tender. If you want bigger slices of potato, you are going to have to cook them for about 45 minutes. We also found it easier to cook the chicken and potatoes on two separate cooking sheets.
