Bruschetta Chicken Skillet

By eliorakiah

Prep: 10 min Total: 40 min

Calories 500, Total fat 11 g, Saturated fat 4.5 g, Cholesterol 85 mg, Sodium 1460 mg, Carbohydrate 58 g, Dietary fiber 4 g, Sugars 13 g, Protein 38 g

Ingredients

• 1/4 cup KRAFT Sun-Dried Tomato Dressing
• 4 small boneless skinless chicken breast halves (1 lb.)
• 2 large red peppers, chopped
• 2 cloves garlic, minced
• 2 cans (14-1/2 oz. each) pasta-style or Italian-style diced tomatoes, 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
• Substitute: Use Kraft Zesty Italian Dressing instead of the Sun-Dried Tomato Dressing

Preparation

Step 1

HEAT dressing in large skillet on medium heat. Add chicken, peppers and garlic; cover. Cook 10 min. or until chicken is cooked through (165ºF), turning after 5 min. Remove chicken from skillet; cover to keep warm.

ADD canned tomatoes and water to skillet. Stir in rice; bring to boil. Reduce heat to low; simmer, uncovered, 10 min. Meanwhile, combine cheese, chopped tomatoes and basil.

RETURN chicken to skillet; sprinkle with cheese mixture. Cover. Cook 5 min. or until chicken is heated through and cheese is melted.