Mozzarella-Basil Chicken with Roasted Tomatoes
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Ingredients
- 4 small boneless skinless chicken breasts (1 lb.)
- 12 large fresh basil leaves, divided
- 2 oz. KRAFT Mozzarella Cheese, cut into 4 slices
- 4 large oil-packed sun-dried tomatoes, drained
- 1/4 cup KRAFT Balsamic Vinaigrette Dressing, divided
- 2-1/4 cups grape tomatoes, halved
Details
Servings 4
Preparation time 15mins
Cooking time 45mins
Adapted from kraftrecipes.com
Preparation
Step 1
HEAT oven to 400ºF.
MAKE cut in one long side of each chicken breast, being careful to not cut through to opposite side. Fill each pocket with 2 basil leaves and 1 each cheese slice and sun-dried tomato.
PLACE chicken on one side of rimmed baking sheet sprayed with cooking spray; add tomatoes to other side of baking sheet. Brush chicken evenly with 1 Tbsp. dressing.
BAKE 30 min. or until chicken is done (165ºF).
CUT remaining basil leaves into thin slices. Top tomatoes with basil and remaining dressing; toss lightly. Serve chicken topped with tomato mixture.
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