Bruschetta Chicken Skillet

By amberwherley

Ingredients

• 1/4 cup KRAFT Sun Dried Tomato Vinaigrette 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

Details

Servings 4
Preparation time 10mins
Cooking time 50mins
Adapted from kraft.com

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; cover 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.