Chicken Breasts with Roasted Tomato-Queso Sauce

By rossboys

Kraft Foods

Ingredients

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

Details

Servings 12
Preparation time 15mins
Cooking time 75mins
Adapted from kraftrecipes.com

Preparation

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.