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Main dishes

Chicken Skillet a la Roma

photo by:kraft
Skillet simplicity meets Italian deliciousness in this easy Chicken Skillet a la Roma, made with red peppers, baby spinach leaves and sliced provolone.
time
prep:
10 min
total:
26 min
servings
total:
4 servings

What You Need

3
Tbsp.  KRAFT Zesty Italian Dressing, divided
4
cups  lightly packed baby spinach leaves
4
small  boneless skinless chicken breasts (1 lb.)
4
slices  roasted red peppers
4
 KRAFT Provolone Cheese Slices

Make It

HEAT 1 Tbsp. dressing in large skillet on medium heat. Add spinach; cook and stir 1 min. or just until spinach is wilted. Remove from skillet; cover to keep warm.

ADD remaining dressing and chicken to skillet; turn chicken over to evenly coat both sides of each breast with dressing. Cook 6 to 7 min. on each side or until done (165°F).

TOP evenly with peppers, spinach and cheese; cover. Cook on low heat 1 to 2 min. or until cheese is melted.

Kraft Kitchens Tips

Variation
Substitute 8 fresh asparagus spears, cut in half, for the spinach. Heat dressing in skillet as directed. Add asparagus; cook and stir 5 min. or until asparagus is crisp-tender. Remove from skillet; cover to keep warm. Add remaining dressing and chicken to skillet. Continue as directed.
Serving Suggestion
For a simple, yet elegant, weeknight dinner, serve with hot cooked long-grain brown rice and a tossed green salad.
How to Check Meat and Poultry Doneness
The easiest way to ensure that cooked meat or poultry is done is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the meat or poultry, avoiding any bones if present. For whole poultry, insert the thermometer into the thickest part of one of the thighs, again taking care to avoid any bones.
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