Total Time
35mins
Prep 15 mins
Cook 20 mins

This is a recipe I reworked a little from the Kraft Food & Family magazine. Even my DH who doesn't like tomatoes loved this! Shown in photo with 350 Roasted Parmesan Potatoes and Green Beans.

Ingredients Nutrition

Directions

  1. Pour 4 tablespoons of the dressing over chicken in resealable plastic bag and seal. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes to marinate.
  2. While chicken is marinating, combine tomatoes, cheese, basil and remaining 2 tablespoons of dressing.
  3. Remove chicken from marinade bag and place in baking dish. Bake at 350 degrees for 10 minutes.
  4. Spoon tomato mixture over chicken breasts and bake an additional ten minutes.
Most Helpful

4 5

I've made this several times---found it either on a can of tomatos or the Kraft mag--and we've enjoyed it. It is VERY VERY easy to make. My husband was impressed & surprised I'd made it (I'm a novice cook). Definitely one we make repeatedly. The original didn't use the sundried tomato vinaigrette but I bet that'd be good too...They also added stuffing to it