Mediterranean Chicken Dinner

• 1 each: green and yellow zucchini, cut into 1-inch-thick slices
• 2 small red onions, quartered
• 1 red pepper, quartered lengthwise
• 1/4 cup Kraft Greek with Feta and Oregano Dressing, divided
• 1 lemon, sliced
• 8 sprigs fresh rosemary
• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 1 pouch Shake'N Bake Original Coating Mix
• 1-1/2 cups orzo pasta, uncooked

1. Preheat broiler.
2. Toss vegetables with 2 Tbsp.
3. of the dressing; thread onto skewers.
4. Place on rack of broiler pan sprayed with cooking spray.
5. Broil 10 min.
6. or until vegetables are crisp-tender, turning after 5 min.
7. Remove from broiler; cover to keep warm.
8. Preheat oven to 400F.
9. Cover bottom of foil-lined 13x9-inch baking pan with lemon slices; top with rosemary.
10. Set aside.
11. Brush chicken with remaining 2 Tbsp.
12. dressing, then dip in coating mix, turning each piece over to evenly coat both sides.
13. Place over ingredients in pan.
14. Discard any remaining coating mixture.
15. Bake chicken 20 min.
16. or until cooked through (170F).
17. Meanwhile, cook orzo as directed on package.
18. Transfer chicken to serving platter; discard lemon slices and rosemary.
19. Serve chicken with the orzo and vegetables.

zucchini, red onions, red pepper, oregano dressing, lemon, rosemary, chicken breasts, orzo pasta

Taken from www.kraftrecipes.com/recipes/mediterranean-chicken-dinner-109776.aspx (may not work)