Lemon Basil Chicken

• 1 medium baked potato
• 1/2 medium red pepper
• 1 fresh portobello mushroom
• 2 Tbsp. SEVEN SEAS FREE Red Wine Vinaigrette Fat Free Dressing
• 1 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
• 1/2 Tbsp. lemon juice
• 1 tsp. honey
• 1/8 tsp. dried basil leaves
• 1/16 tsp. ground black pepper
• 3 oz. boneless skinless chicken breast
• 1/2 Tbsp. trans fat free canola-based soft margarine
• 2 Tbsp. BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 1/8 lb. fresh or frozen blueberries

1. Bake potato by your preferred method.
2. Meanwhile, start Grilled Pepper & Mushroom Salad by cutting red pepper half lengthwise in quarters.
3. Place vegetables on grill over medium coals or on broiler pan under the broiler.
4. Grill 8 to 10 minutes or until tender, turning and brushing occasionally with vinaigrette.
5. While vegetables grill or broil, make Lemon Basil Chicken by mixing KRAFT Mayo Light Mayonnaise, juice, honey, basil and pepper.
6. Place chicken on broiler pan sprayed with no stick spray or on grill grates.
7. Broil 4 minutes on each side or until cooked through, turning and brushing occasionally with dressing mixture.
8. Finish the Grilled Pepper & Mushroom Salad by slicing red pepper and mushroom.
9. Toss with remaining vinaigrette dressing.
10. Enjoy blueberries for dessert.

potato, red pepper, portobello mushroom, seven, mayonnaise, lemon juice, honey, basil, ground black pepper, boneless skinless chicken breast, canolabased soft margarine, s, blueberries

Taken from www.kraftrecipes.com/recipes/lemon-basil-chicken-64739.aspx (may not work)