Enjoy a quick and easy chicken skillet with salsa and cornbread stuffing in just 25 minutes. (That's less time than it takes to order in!)
What You Need
Original recipe yields 6 servings
2 Tbsp. butter or margarine
6 small boneless skinless chicken breasts (1-1/2 lb.)
1-2/3 cups water
1 large green pepper, chopped
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
3/4 cup TACO BELL® Thick & Chunky Salsa
3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese
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Let's Make It
Melt butter in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until done (165°F). Remove from skillet.
Add water and peppers to skillet; bring to boil. Add stuffing mix; stir just until moistened. Top with chicken.
Spoon salsa over chicken; sprinkle with cheese. Cover. Cook on low heat 5 min. or until heated through.
Sprinkle with 1 Tbsp. chopped fresh cilantro before serving.
Prepare using a red pepper.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0.5g
Total Carbohydrates 26g
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.