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Sun-Dried Tomato Chicken


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  • 2 slices Low-sodium bacon, chopped
  • 4 small Boneless skinless chicken breasts (1 lb./450 g)
  • 1/4 cup Kraft Extra Virgin Olive Oil Sun-Dried Tomato Dressing
  • 1 tsp. Dried basil leaves
  • 2 Tomatoes, chopped
  • 2 Tbsp. Kraft 100% Parmesan Light Grated Cheese


Servings 4
Preparation time 10mins
Cooking time 25mins


Step 1

COOK bacon in large skillet until crisp. Remove bacon from skillet, drain on paper towels. Discard drippings from skillet.

ADD chicken to skillet; cook on medium-high heat 2 min. on each side or until browned on both sides. Pour dressing over chicken; sprinkle with basil. Cook on low heat 8 to 10 min. or until chicken is done (170ºF), turning after 5 min.

TRANSFER chicken to serving platter, reserving dressing mixture in skillet; cover chicken to keep warm. Add tomatoes to skillet; stir. Cook on medium-high heat 3 min. or until heated through, stirring occasionally. Stir in bacon; spoon over chicken. Top with cheese.

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