Mediterranean Roast Chicken & Vegetables

• 1 lb. (450 g) sweet potatoes (about 2), peeled, cut into 3/4-inch pieces
• 1 yellow pepper, cut into 3/4-inch pieces Target 1 pkg For $2.99 thru 02/06
• 2 cups grape tomatoes
• 1/4 red onion, cut into thin slices
• 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing, divided
• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 3 Tbsp. Kraft 100% Parmesan Light Grated Cheese
• 1/4 cup chopped fresh basil

1. Heat oven to 425 degrees F.
2. Place vegetables on parchment-covered rimmed baking sheet.
3. Drizzle with 2 Tbsp.
4. dressing; toss to evenly coat vegetables.
5. Spread into single layer on baking sheet.
6. Top with chicken; brush with remaining dressing.
7. Bake 40 min.
8. or until chicken is done (170 degrees F).
9. Transfer chicken to serving plate; top with vegetables, cheese and basil.

sweet potatoes, yellow pepper, grape tomatoes, red onion, olive oil, chicken breasts, cheese, fresh basil

Taken from www.kraftrecipes.com/recipes/mediterranean-roast-chicken-vegetables-143785.aspx (may not work)