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Roasted Chicken Breasts with Corn and Tomatoes

  • 10servings
  • 55minutes
  • 400calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins
VitaminsB2, B3, B9, B12, C, E, P
MineralsFluorine, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cans (28 oz. each) stewed tomatoes , undrained

  2. 2 cans (15-1/4 oz. each) corn , drained

  3. 2 large onion s, cut into wedges

  4. 1/2 cup KRAFT Zesty Italian Dressing , divided

  5. 10 bone-in chicken breast s (3 lb.)

  6. 1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese

  7. 2 Tbsp. chopped cilantro

Instructions Jump to Ingredients ↑

  1. 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.

  2. BAKE 45 min. or until chicken is cooked through (165ºF).

  3. 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.

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