Sun-Dried Tomato Chicken

By HeatherS

Ingredients

• 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

Preparation

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.