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Roasted Chicken Breasts with Corn and Tomatoes

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Roasted Chicken Breasts with Corn and Tomatoes recipe
photo by:
kraft
oh wow this is one of the best cooking i have done yet i love this peace and cant wait to cook it for the family
posted by
travisfowler
on 10/25/2011
time
prep:
10 min
total:
55 min
servings
total:
10 servings
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What You Need

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

Make It

PREHEAT oven to 375ºF. Combine tomatoes, corn, onions and 1/4 cup of the dressing. Pour evenly into two 15x10x1-inch 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 min. 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.

Kraft Kitchens Tips

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.
K:54121v0E:107937
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