Greek-Style Chicken Dinner

• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 1/4 cup Kraft Greek with Feta and Oregano Dressing, divided
• 1 pouch Shake'N Bake Original Coating Mix
• 1 lemon, sliced
• 8 sprigs fresh rosemary
• 1-1/2 cups instant white rice, uncooked
• 1 each: green and yellow zucchini, cut into 1/2-inch-thick slices
• 1 small red onion, quartered
• 1 red pepper, coarsely chopped

1. Preheat oven to 400F.
2. Brush chicken with 2 Tbsp.
3. of the dressing; coat with coating mix as directed on package.
4. Arrange lemon slices on bottom of foil-lined 13x9-inch baking pan; top with rosemary and chicken.
5. Bake 20 min.
6. or until chicken is cooked through (170F).
7. Meanwhile, cook rice as directed on package and cook vegetables in remaining 2 Tbsp.
8. dressing 10 min.
9. or until vegetables are crisp-tender, stirring frequently.
10. Transfer chicken to serving platter; discard lemon slices and rosemary.
11. Serve chicken with the rice and vegetables.

chicken breasts, oregano dressing, lemon, rosemary, instant white rice, zucchini, red onion, red pepper

Taken from www.kraftrecipes.com/recipes/greek-style-chicken-dinner-107069.aspx (may not work)