Chicken Breasts with Roasted Tomato-Queso Sauce

• 1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
• 4 cloves garlic, minced
• 6 large bone-in chicken breasts (4-1/2 lb.)
• 3 plum tomatoes, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 jalapeno pepper, minced
• 6 oz. VELVEETA, cut into 1/2-inch cubes
• 1 Tbsp. chopped fresh cilantro

1. Heat grill for indirect grilling: Light one side of grill, leaving other side unlit.
2. Close lid; heat grill to 350 degrees F.
3. Mix dressing and garlic until blended.
4. Reserve half; brush remaining onto chicken.
5. Set aside.
6. Add tomatoes and peppers to reserved dressing mixture; mix well.
7. Spoon onto large sheet of heavy-duty foil; fold to make packet.
8. Place chicken, skin sides down, on grate over unlit area; cover.
9. Grill 1 hour or until done (165 degrees F), turning chicken after 30 min.
10. and placing foil packet over lit area for the last 20 min.
11. Cut chicken breasts in half; place on platter.
12. Cover to keep warm.
13. Cut slits in foil to release steam before opening packet.
14. Spoon vegetables into microwaveable bowl.
15. Add VELVEETA; stir.
16. Microwave on HIGH 1-1/2 min.
17. or until VELVEETA is melted, stirring after 1 min.
18. Stir in cilantro.
19. Spoon over chicken.

vinaigrette, garlic, chicken, tomatoes, pepper, velveeta, fresh cilantro

Taken from www.kraftrecipes.com/recipes/chicken-breasts-roasted-tomato-queso-sauce-164348.aspx (may not work)