Bruschetta Chicken Skillet

4.2
(214) 175 Reviews
Prep Time
40
min.
Total Time
40
min.
Servings

4 servings

It’s bruschetta. It’s chicken. It’s skillet-simple. Sounds like it’s everything you could ask for. Oh wait—there's one more thing: You use just one pan.

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What You Need

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Make It

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  • 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.

Substitute

Prepare using KRAFT Zesty Italian Dressing.

Servings

  • 4 servings

Healthy Living

  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 4 Carb Choice

Diet Exchange

  • 2 Starch
  • 3 Vegetable
  • 4 Meat (L)
  • 1/2 Fat

Nutrition Bonus

Enjoy the great taste of bruschetta in this low-calorie, low-fat one-pan meal. And as a bonus, the combination of peppers and tomatoes is rich in vitamin C.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 500
% Daily Value
Total fat 11g
Saturated fat 4.5g
Cholesterol 85mg
Sodium 530mg
Carbohydrate 60g
Dietary fiber 7g
Sugars 11g
Protein 38g
   
Vitamin A 80 %DV
Vitamin C 120 %DV
Calcium 30 %DV
Iron 30 %DV

* 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.

Ratings & Reviews

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  • lalark | Thu, Jul 24 2014 9:19 AM

    ** I don't use instant rice. Instead I used regular cooked rice that I'd frozen and thawed so left out the additional water listed in the recipe;added some red pepper flakes for spice.

  • Mickie5141308 | Mon, Jun 24 2013 9:13 PM

    This was delicious! I used regular rice. I returned the chicken to the pan into the tomato sauce, put the cheese and chopped tomato and basil on top of the chicken, covered it just to let the cheese melt. Then I spooned the rice onto the plate and spooned some tomato sauce over it, and put the chicken on top. I served Swiss chard with this. It made a very pretty plate. My husband said I should make it again.

  • nikibo | Sun, Aug 26 2012 3:31 PM

    OMG!! Amazing and very simple. I made this with 10 chicken tenderloins and there was still rice left. I will make this again for sure!

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