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Bruschetta Chicken Skillet

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Bruschetta Chicken Skillet recipe
photo by:
kraft
It’s bruschetta. It’s chicken. It’s smart. Sounds as if it’s everything you could ask for. Oh wait—there's one more thing: You use just one pan.
time
prep:
10 min
total:
40 min
servings
total:
4 servings
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What You Need

1/4
cup KRAFT Sun Dried Tomato Vinaigrette 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

Make It

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; cover 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

Substitute
Substitute KRAFT Zesty Italian Dressing for the 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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