Bistro Roast Chicken with Butternut Squash

• 4 small boneless skinless chicken breasts (1 lb.)
• 1/3 cup KRAFT Tuscan House Italian Dressing, divided
• 10 oz. butternut squash, peeled, cut lengthwise into quarters, then crosswise into thin slices
• 1 onion, cut lengthwise in half, then crosswise into thin slices
• 3 cloves garlic, minced
• 3 Tbsp. KRAFT Grated Parmesan Cheese
• 2 Tbsp. thinly sliced fresh basil leaves

1. Heat oven to 425 degrees F.
2. Brush both sides of chicken evenly with 2 Tbsp.
3. dressing; place on one side of foil-covered rimmed baking sheet.
4. Toss squash, onions and garlic with 1 Tbsp.
5. of the remaining dressing; spread onto other side of baking sheet.
6. Bake 25 min., turning squash and drizzling chicken and vegetables with remaining dressing after 15 min.
7. Sprinkle with cheese; bake 5 min.
8. or until chicken is done (165 degrees F).
9. Transfer vegetables to medium bowl.
10. Add basil; mix lightly.
11. Serve with chicken.

chicken breasts, italian dressing, butternut squash, onion, garlic, parmesan cheese, basil

Taken from www.kraftrecipes.com/recipes/bistro-roast-chicken-butternut-squash-171627.aspx (may not work)