Greek-style vinaigrette and crumbled feta cheese gives this easy baked chicken dish its international appeal. (And no passport necessary!)
What You Need
Original recipe yields 4 servings
2 cups sliced fresh mushrooms
1 small red onion, thinly sliced
4 small boneless skinless chicken breasts (1 lb.)
1 can (14-1/2 oz.) diced tomatoes with garlic and olive oil, drained
1/4 cup KRAFT Greek Vinaigrette Dressing
1/4 tsp. garlic powder
1/4 cup ATHENOS Crumbled Feta Cheese with Basil & Tomato
Add To Shopping List
Let's Make It
Heat oven to 425ºF.
Spread mushrooms and onions onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chicken.
Combine tomatoes, dressing and garlic powder; spoon over chicken. Sprinkle with cheese.
Bake 30 min. or until chicken is done (165ºF).
When draining the tomatoes, reserve the liquid; pour into airtight container. Freeze up to 3 months. Thaw, then use to prepare your favorite soup or stew recipe.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.