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Roasted Chicken Breasts with Corn and Tomatoes

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At first, I wasn’t feeling this dish. But once it came out of the oven and it was all ready, I sat down to eat, and I was pleasantly surprised. It was delicious! So delicious, I didn’t even  have time for any pictures!


2 cans (28 oz. each) stewed tomatoes, undrained
2 cans  (15-1/4 oz. each) corn, drained
2 large onions, cut into wedges
1/2 cup  Zesty Italian Dressing, divided
10 bone-in chicken breasts (3 lb.)
1 pkg.  (8 oz.) Shredded Sharp Cheddar Cheese
2 Tbsp. chopped cilantro

1. PREHEAT oven to 375ºF. Combine tomatoes, corn, onions and 1/4 cup of the dressing. Pour evenly into two 15x10x1-inch baking pans; spread evenly to cover bottoms of pans. Pour remaining 1/4 cup dressing over chicken in large bowl; toss to coat. Top tomato mixture in each pan with 5 of the chicken breasts.

2. BAKE 45 min. or until chicken is cooked through (165ºF).

3. TRANSFER chicken to serving platter; cover to keep warm. Mix both tomato mixtures in medium bowl. Add cheese and cilantro; stir until well blended. Serve with the chicken.

Serves 10.

Adapted from here.

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