Grilled Chicken Veracruz

• 1/2 cup KRAFT Zesty Italian Dressing
• 2 cans (14 oz. each) diced tomatoes, drained, divided
• 1 Tbsp. dried Mexican oregano
• 6 each chicken thighs and legs (4 lb.)
• 1 jar (5.75 oz.) pitted green pitted green olives, drained, halved
• 3 pickled jalapeno peppers, sliced
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Heat grill to medium heat.
2. Blend dressing, 1 can tomatoes and oregano in blender until smooth.
3. Place chicken on large sheet of heavy-duty foil; bring up foil sides.
4. Top chicken with tomato sauce, remaining tomatoes, olives and peppers.
5. Double fold top and ends to seal packet, leaving room for heat circulation inside.
6. Place packet on grate of grill; cover with lid.
7. Grill 45 min.
8. or until chicken is done (165 degrees F).
9. Cut slits in foil to release steam before opening packet.
10. Serve chicken topped with cheese.

italian dressing, tomatoes, oregano, chicken, green olives, jalapeno peppers, parmesan cheese

Taken from www.kraftrecipes.com/recipes/grilled-chicken-veracruz-113229.aspx (may not work)