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Main dishes

Quick Salsa Chicken Skillet

photo by:kraft
How quick is this chicken skillet dish with pepper-tomato-and-bacon salsa? Really quick. 30-minute quick. New-favorite-weeknight-dish quick.
time
prep:
10 min
total:
30 min
servings
total:
6 servings

What You Need

6
slices  OSCAR MAYER Bacon, chopped
6
small  boneless skinless chicken breasts (1-1/2 lb.)
1
 onion, chopped
1
 each green and red pepper, chopped
1
 jalapeño pepper, seeded, chopped
1
can  (14.5 oz.) diced tomatoes
3
cups  hot cooked long-grain white rice
1
cup  KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA

Make It

COOK and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.

ADD chicken to drippings in skillet; cook 4 to 5 min. on each side or until done (165ºF). Remove from skillet; cover to keep warm. Add onions and peppers to skillet; cook 5 min. or until crisp-tender, stirring frequently. Stir in tomatoes and bacon.

SPOON rice onto serving plates; top with chicken, vegetable mixture and cheese.

Kraft Kitchens Tips

Special Extra
Garnish each serving with 1 tsp. chopped fresh cilantro.
How to Store Chicken
Packaged fresh chicken should be refrigerated in the coldest part of the refrigerator. Freeze uncooked chicken if it is not to be used within 2 days. If properly packaged, frozen chicken will maintain top quality in a home freezer for up to 6 months.
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