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
