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Main dishes

Chicken and Italian Vegetable Skillet

photo by:kraft
Chicken breasts, loads of vegetables, and mozzarella cheese get a quick sauté in the skillet before being served on a bed of hot rice. Ready in 30 minutes.
time
prep:
5 min
total:
30 min
servings
total:
2 servings

What You Need

1
Tbsp.  oil
2
small  boneless skinless chicken breasts (1/2 lb.)
2
Tbsp.  KRAFT Sun Dried Tomato Vinaigrette Dressing
1
clove  garlic, minced
1/4
cup  fat-free reduced-sodium chicken broth
1
cup  thickly sliced zucchini (about 1 small)
1
cup  chopped tomato (about 1 medium)
1/2
cup  KRAFT Low-Moisture Part-Skim Mozzarella Cheese
1
cup  uncooked instant white rice, prepared as directed on package

Make It

HEAT oil in large nonstick skillet. Add chicken; cook 5 min. on each side or until golden.

ADD dressing, garlic and broth; bring just to boil. Reduce heat to low; simmer 3 min. Stir in vegetables, cook 3 to 4 min. until vegetables are crisp-tender and chicken is cooked through (170°F).

SPRINKLE with cheese; cover. Let stand until cheese is melted. Spoon over cooked rice.

Kraft Kitchens Tips

Substitute
Don't have KRAFT Sun Dried Tomato Vinaigrette Dressing on hand? Try KRAFT Zesty Italian Dressing for an equally delicious dish.
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