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Chicken Breasts with Roasted Tomato-Queso Sauce


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Rate this recipe 4.6/5 (5 Votes)


  • 1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
  • 4 cloves garlic, minced
  • 6 large bone-in chicken breasts (4-1/2 lb.)
  • 3 plum tomatoes, chopped
  • 1 jalapeño pepper, minced
  • 6 oz. VELVEETA®, cut into 1/2-inch cubes
  • 1 Tbsp.chopped fresh cilantro


Servings 12
Preparation time 15mins
Adapted from


Step 1

Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.

Mix dressing and garlic until blended. Reserve half; brush remaining onto chicken. Set aside. Add tomatoes and peppers to reserved dressing mixture; mix well. Spoon onto large sheet of heavy-duty foil; fold to make packet.

Place chicken, skin sides down, on grate over unlit area; cover. Grill 1 hour or until done (165ºF), turning chicken after 30 min. and placing foil packet over lit area for the last 20 min.

Cut chicken breasts in half; place on platter. Cover to keep warm. Cut slits in foil to release steam before opening packet. Spoon vegetables into microwaveable bowl. Add VELVEETA; stir. Microwave on HIGH 1-1/2 min. or until VELVEETA is melted, stirring after 1 min. Stir in cilantro. Spoon over chicken.

Kraft Kitchens Tips

Special Extra

If a thinner cheese sauce is desired, stir additional 1 Tbsp. dressing into prepared sauce along with the cilantro.

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