Chicken Breast, Marinated & Grilled

• 1 medium baked potato
• 3 oz. boneless skinless chicken breast
• 2 Tbsp. KRAFT Lite House Italian Dressing
• 1/8 lb. romaine lettuce leaf
• 1/2 medium tomato
• 1/4 cucumber
• 1 Tbsp. KRAFT Lite CATALINA Dressing
• 1/2 cup frozen corn
• 1 Tbsp. BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 1 Tbsp. choppedfresh cilantro

1. Start grill (indoor or outdoor) or heat broiler.
2. Wash potato, peel on, and pierce several times with a fork; wrap in foil and place on grill.
3. Alternatively, bake in a 450° F oven or cook in microwave (unwrapped).
4. Place chicken breast half on a plate and brush both sides with Italian dressing.
5. Cover and set aside.
6. Place marinated chicken breast on grates or on broiler pan coated with vegetable oil spray, cooking each side about 5 minutes, or until chicken is cooked through.
7. Build a salad with lettuce, tomato (chopped) and cucumber (sliced), drizzling Catalina dressing over the top.
8. Heat corn as directed on package.
9. Split baked potato; add reduced fat sour cream and chopped cilantro.

potato, boneless skinless chicken breast, italian dressing, romaine lettuce leaf, tomato, cucumber, dressing, frozen corn, s, choppedfresh cilantro

Taken from www.kraftrecipes.com/recipes/chicken-breast-marinated-grilled-64727.aspx (may not work)