Bruschetta Chicken Skillet

By gbvampy1

Ingredients

• 1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
• 4 small boneless skinless chicken breasts (1 lb.)
• 2 large red peppers, chopped
• 2 cloves garlic, minced
• 2 cans (14-1/2 oz. each) no-salt-added diced tomatoes with basil, garlic and oregano, undrained
• 1/2 cup water
• 2 cups instant white rice, uncooked
• 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 1 large tomato, chopped
• 2 Tbsp. chopped fresh basil

Preparation

Step 1

Heat dressing in large skillet on medium heat. Add chicken, peppers and garlic; cover. Cook 10 min. or until chicken is done (165ºF), turning after 5 min. Remove chicken from skillet, reserving peppers in skillet; cover chicken to keep warm.
Add canned tomatoes, water and rice to skillet; stir. Bring to boil; simmer, uncovered, on low heat 10 min. Meanwhile, combine cheese, fresh tomatoes and basil.
Return chicken to skillet; top with cheese mixture. Cook, covered, 5 min. or until chicken is heated through and cheese is melted.