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Bruschetta Chicken Skillet

Prep Time:
10 min

Total Time:
40 min

Makes:
4 servings

1/4 cup KRAFT Sun-Dried Tomato Dressing

4 small boneless skinless chicken breast halves (1 lb.)

2 large red 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 (165ºF), turning 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.

Kraft Kitchens Tips

Substitute

Substitute KRAFT Zesty Italian Dressing for the Sun-Dried Tomato 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.

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