It’s bruschetta. It’s chicken. It’s skillet-simple. Sounds like it’s everything you could ask for. Oh wait—there's one more thing: You use just one pan.
What You Need
Original recipe yields 4 servings
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
4 small boneless skinless chicken breasts (1 lb.)
2 large red peppers, chopped
2 cloves garlic, minced
2 cans (14-1/2 oz. each) no-salt-added diced tomatoes with basil, garlic and oregano, 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
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Let's 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, reserving peppers in skillet; cover chicken 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.
Prepare using KRAFT Zesty Italian Dressing.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 60g
Dietary Fibers 7g
* 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.