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Main dishes

Roasted Chicken Breasts with Corn and Tomatoes

Roasted Chicken Breasts with Corn and Tomatoes recipe
photo by:kraft
Chicken breasts roasted with tomatoes, onions, corn and KRAFT Zesty Italian Dressing turn out super moist and uber-flavorful.
10 min
55 min
10 servings
Magazine Acquisition

What You Need

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