Mediterranean Roast Chicken & Vegetables

• 1 lb. sweet potatoes (about 2), peeled, cut into 3/4-inch pieces
• 1 yellow pepper, cut into 3/4-inch pieces Target 1 pkg For $2.99 thru 02/06
• 2 cups grape tomatoes
• 1/4 red onion, cut into thin slices
• 1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
• 4 small boneless skinless chicken breast halves (1 lb.)
• 3 Tbsp. KRAFT Grated Parmesan Cheese
• 1/4 cup chopped fresh basil

1. Heat oven to 425 degrees F.
2. Place vegetables on foil-covered rimmed baking sheet.
3. Drizzle with 2 Tbsp.
4. dressing; toss to evenly coat vegetables.
5. Spread into single layer on baking sheet.
6. Top with chicken; brush with remaining dressing.
7. Bake 35 to 40 min.
8. or until chicken is done (165 degrees F).
9. Transfer chicken to serving plate; top with vegetables, cheese and basil.

sweet potatoes, yellow pepper, grape tomatoes, red onion, tomato vinaigrette, chicken, parmesan cheese, fresh basil

Taken from www.kraftrecipes.com/recipes/mediterranean-roast-chicken-vegetables-144306.aspx (may not work)