Bruschetta Chicken Skillet


what you need
1/4cup KRAFT Sun Dried Tomato Vinaigrette Dressing
4small boneless skinless chicken breast halves (1 lb.)
2large red peppers, chopped
2cloves garlic, minced
2cans (14-1/2 oz. each) pasta-style or Italian-style diced tomatoes, undrained
1/2cup water
2cups instant white rice, uncooked
1cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1large tomato, chopped
2Tbsp. chopped fresh basil
make it

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.

kraft kitchens tipsSUBSTITUTESubstitute KRAFT Zesty Italian Dressing for the tomato dressing.HOW TO SAFELY HANDLE RAW CHICKENAlways wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.

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