Roasted Chicken Breasts With Corn and Tomatoes
stewed tomatoes, undrained |
corn, drained |
|2large onions, cut into wedges |
KRAFT Zesty Italian Dressing, divided |
|10bone-in chicken breasts (3 lb.) |
KRAFT Shredded Sharp Cheddar Cheese |
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.|
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.
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