Grilled Chicken Veracruz

Ingredients

• 28 oz tomatoes diced divided drained canned
• 4 lb chicken thighs and legs 
• 5.8 oz olives green pitted halved drained
• 0.5 cup 1/2 cup kraft zesty italian dressing italian kraft
• 1 Tbsp mexican oregano dried
• 0.3 cup parmesan cheese grated kraft
• 3  pickled jalapeão pepper sliced

Equipment

• blender
• grill
• aluminum foil

Directions

1. Heat grill to medium.
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. Top chicken with tomato sauce, remaining tomatoes, olives and peppers. Double fold top and ends to seal packet, leaving room for heat circulation inside.
4. Place packet on grate of grill; cover with lid.
5. Grill 45 min. or until chicken is done (165F).
6. Cut slits in foil to release steam before opening packet.
7. Serve chicken topped with cheese.