Crispy Roasted Chicken & Vegetables

• 2 large sweet potato (3/4 lb.), peeled, cut into 3/4-inch chunks
• 1-1/2 lb. Brussels sprouts, trimmed, cut lengthwise in half
• 1 large red onion, sliced
• 1/2 cup KRAFT Sweet Balsamic Vinaigrette Dressing, divided
• 8 small boneless skinless chicken breasts (2 lb.)
• 1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

1. Heat oven to 400 degrees F.
2. Toss vegetables with 1/4 cup dressing.
3. Coat chicken with coating mix as directed on package; place on center of foil-covered rimmed baking sheet.
4. Surround with vegetables.
5. Bake 30 to 35 min.
6. or until chicken is done (165 degrees F) and vegetables are caramelized, stirring vegetables after 20 min.
7. Transfer chicken to plate; toss vegetables with remaining dressing.
8. Serve chicken with vegetables.

sweet potato, brussels sprouts, red onion, dressing, chicken breasts, n bake

Taken from www.kraftrecipes.com/recipes/crispy-roasted-chicken-vegetables-189617.aspx (may not work)