What prompted me to take on a nearly 2-hour dinner project? I am not entirely sure but I think it was my then-status as a stay-at-home girlfriend. I wanted to cook something that didn’t feel like I threw it together last minute. I wanted to cook, you know, a real time-consuming full of love sort of meal. I wanted a project. I’ll admit this wasn’t complicated nor was it an exhausting labor of love but it did take nearly two hours (although I’ll also admit at least a good hour of that was spent playing online while it was baking in the oven). It was also totally worth the time invested as my taste buds were dancing for joy with every bite and my stomach is very happily full, even perhaps over-full. Obviously a 2-hour endeavor isn’t for everyone’s typical weekday meal but for a day off or a weekend? It’s worth the time. I promise!
- 4 Chicken Breast Halves
- 1/2 cup Caesar dressing
- 1 1/2 lb medium potatoes
- 1 large red pepper
- 1/2 cup frozen peas
- 1/4 cup shredded Parmesan cheese
To Make It:
- Place chicken in large resealable plastic bag. Add 1/4 cup of the Caesar dressing; seal bag. Turn bag over several times to thoroughly coat the chicken. Refrigerate 30 minutes to marinate. Meanwhile, slice potatoes in to thin wedges and slice red pepper.
- Preheat oven to 400 degrees. Mix potatoes and pepper in 13 x 9 inch baking dish. Add remaining 1/4 cup dressing; toss to coat.
- Remove chicken from bag and place on top of the vegetables. Cover tightly with aluminum foil.
- Bake 30 minutes. Remove and discard foil. Top chicken mixture with peas; sprinkle with 2 tbsp of cheese. Bake, uncovered, an additional 30 minutes until chicken is cooked through.
- Sprinkle with remaining cheese before serving. I also served with leftover cornbread from my Sloppy Jose Mexican night.