Herb Baked Chicken & Vegetables

• 2 zucchini, cut into 1-inch-thick slices
• 1 large red onion, cut into 8 wedges
• 2 tsp. oil
• 1/4 cup Kraft Calorie-Wise Rancher's Choice Dressing
• 2 Tbsp. CLASSICO Basil Pesto di Genova
• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 1 cup cherry tomatoes

1. Heat oven to 425 degrees F.
2. Spread zucchini and onions onto rimmed baking sheet; drizzle with oil.
3. Bake 15 min.
4. Meanwhile, mix dressing and pesto in small bowl until blended.
5. Add chicken, 1 breast at a time; turn to evenly coat both sides of breast.
6. Remove baking sheet from oven.
7. Turn vegetables; add chicken to baking sheet.
8. Bake 20 min.
9. or chicken is done (170 degrees F), adding tomatoes for the last 5 min.

zucchini, red onion, oil, genova, chicken breasts, cherry tomatoes

Taken from www.kraftrecipes.com/recipes/herb-baked-chicken-vegetables-155040.aspx (may not work)