Chicken Bruschetta Skillet
cup KRAFT Sun Dried Tomato Vinaigrette Dressing
small boneless skinless chicken breasts (1 lb.)
large red peppers, chopped
cloves garlic, minced
cans (14-1/2 oz. each) no-salt-added diced tomatoes with basil, garlic and oregano, undrained
cups instant white rice, uncooked
cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
large tomato, chopped
Tbsp. chopped fresh basil
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.
Kraft Kitchens Tips
Prepare using KRAFT Zesty Italian Dressing.
How to Safely Handle Raw Chicken
Always 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.
Credit: Recipe and photograph
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