Serves: 10
Prep Time: 10 minutes
Cook Time: 45 minutes

Roasted Chicken Breasts With Corn and Tomatoes

Roasted Chicken Breasts With Corn and Tomatoes


2(28-oz.) cans  stewed tomatoes, undrained 
2(15-1/4-oz.) cans  corn, drained 
2large onions, cut into wedges 
1/2cup  KRAFT Zesty Italian Dressing, divided 
10bone-in chicken breasts (3 lb.) 
1(8-oz.) pkg.  KRAFT Shredded Sharp Cheddar Cheese 
2Tbsp.  cilantro, chopped 


PREHEAT oven to 375ºF. Combine tomatoes, corn, onions and 1/4 cup of the dressing. Pour evenly into two 15"x10"x1" baking pans; spread evenly to cover bottoms of pans. Pour remaining 1/4 cup dressing over chicken in large bowl; toss to coat. Top tomato mixture in each pan with 5 of the chicken breasts. 
BAKE 45 minutes or until chicken is cooked through (165ºF).
TRANSFER chicken to serving platter; cover to keep warm. Mix both tomato mixtures in medium bowl. Add cheese and cilantro; stir until well-blended. Serve with the chicken.

Special Extra
Add 1 tsp. crushed red pepper to the tomato mixture before spreading into baking pans as directed.

How to Make Cleanup Easier
For easy cleanup, line pans with foil before using. 

Nutrition Facts

Serving Size 1
Amount Per Serving
Calories 400 Fiber 3g
Calories From Fat Sugars 8g
Total Fat 18g Protein 34g
Saturated Fat 7g Carbohydrates 26g
Cholesterol 95mg Potassium
Sodium 810mg Sodium Extra

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