The New Chicken Skillet

By kimvess

Ingredients

• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 Tbsp. dried oregano leaves
• 1 tsp. ancho chile pepper powder
• 2 Tbsp. olive oil
• 1 green pepper, cut into thin strips
• 2 Tbsp. sherry vinegar
• 1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Preparation

Step 1

TOSS chicken with next 3 ingredients in large bowl until evenly coated. Cook in large nonstick skillet on medium-high heat 8 min. or until evenly browned, stirring frequently. Remove from skillet; set aside.

ADD peppers to skillet; cook and stir 2 min. Stir in vinegar; cook 1 min. or until vinegar is cooked off. Return chicken to skillet with tomatoes; stir. Cover; simmer on medium-low heat 15 min. or until heated through.

TOP with cheese; let stand, covered, 2 min. or until melted.