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