Tasty Basque-style dishes with sautéed peppers and tomatoes with garlic provided the inspiration for this simple chicken skillet.
What You Need
Original recipe yields 6 servings
1/2 cup KRAFT Zesty Italian Dressing, divided
6 small boneless skinless chicken breasts (1-1/2 lb.)
1 onion, sliced
3 slices OSCAR MAYER Boiled Ham, finely chopped
3 cups mixed green and red bell pepper strips
1 can (14-1/2 oz.) diced tomatoes with garlic and olive oil, drained
1/2 tsp. paprika
1/2 tsp. crushed red pepper
3 cups hot cooked long-grain white rice
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Let's Make It
Heat 1/4 cup dressing in large skillet on medium-high heat. Add chicken; cook 2 to 3 min. on each side or until evenly browned on both sides. Remove chicken from skillet; set aside.
Add remaining dressing, onions and ham to skillet; cook and stir 5 min. or until onions are crisp-tender. Stir in bell peppers, tomatoes, paprika and crushed red pepper; top with chicken.
Bring to boil; cover. Simmer on low heat 20 min. or until chicken is done (165ºF). Serve over rice.
For added flavor, prepare using sweet Spanish paprika (pimenton). Made from spicy red peppers that have been smoked and dried over oak fires, this paprika, with its unique smoky flavor, is available in three varieties - sweet and mild (dulce), bittersweet medium hot (agridulce) and hot (picante). Although it is a distant cousin of Hungarian paprika, there really is no substitute for Spanish paprika in authentic Spanish cooking.
Make it Easy
To save time, purchase pre-sliced bell peppers from the produce section of your supermarket.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.