Recipes - Bruschetta Chicken Skillet

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03-31-2009, 07:10 PM
Bruschetta Chicken Skillet:

1/4 cup Kraft Sun-Dried Tomato Dressing
4 small boneless skinless chicken breast halves (1 lb.)
2 large red bell peppers, chopped
2 cloves garlic, minced
2 cans (14 1/2 oz. each) pasta-style or Italian-style diced tomatoes, 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

HEAT dressing in large skillet on medium heat. Add chicken, peppers and garlic; cover. Cook 10 min. or until chicken is cooked through (165 F), stirring occasionally and turning chicken after 5 min. Remove chicken from skillet, cover to keep warm.

ADD canned tomatoes and water to skillet. Stir in rice; bring to boil. Reduce heat to low; simmer, uncovered, 10 min. Meanwhile, combine cheese, chopped tomatoes and basil.

RETURN chicken to skillet; sprinkle with cheese mixture. Cover. Cook 5 min. or until chicken is heated through and cheese is melted.

Makes 4 servings.

CAL 500, FAT 11g (sat 4.5g), CHOL 85mg, SODIUM 1460 mg, CARB 58g, FIBER 4g, SUGARS 13g, PROTEIN 38g, VIT A 80%DV, VIT C 160%DV, CALCIUM 30%DV, IRON 25% DV

06-05-2009, 03:51 AM
Looks great!
Thank you for the recipe!

06-10-2009, 03:58 PM
No problem. I hope you enjoy it. :D