Take-Five Chicken

By carol gorman

Looking for a delicious, quick chicken recipe? Look no further! Our Take-Five Chicken recipe is sure to be a hit!

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Ingredients

• 1/4 1/4 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing, divided
• 4 4 4 small boneless skinless chicken breasts (1 lb./450 g)
• 1 1 6) lb. (450 g) small red potatoes (about 6)
• 1 1 1-inch red pepper, cut into 1-inch pieces
• 1 1 1-inch zucchini, cut into 1-inch pieces

Preparation

Step 1

Drizzle 2 Tbsp. dressing over chicken in shallow dish. Refrigerate 15 min. Meanwhile, prick potatoes with fork; microwave on HIGH 5 min., turning after 3 min. (Potatoes will not be done.)

Spray grill basket with cooking spray; place on greased grate of barbecue. Heat barbecue to medium heat.

Cut potatoes into 1-inch pieces; place in large bowl. Add peppers, zucchini and remaining dressing; toss to evenly coat. Place in grill basket, then place chicken on barbecue grate next to grill basket.

Grill 10 to 14 min. or until chicken is done (165°F) and vegetables are crisp-tender, turning chicken after 5 min. and shaking grill basket occasionally to turn vegetables.