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Main dishes

Salsa Chicken Skillet

Salsa Chicken Skillet recipe
photo by:kraft
Got chicken breasts? Add them to a skillet with ricotta, chunky salsa, frozen corn and instant rice. Fast. Easy. Delicious.
time
prep:
10 min
total:
30 min
servings
total:
4 servings
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What You Need

1
Tbsp.  oil
4
 boneless skinless chicken breasts (1-1/4 lb.)
1
cup  TACO BELL® Thick & Chunky Salsa
3/4
cup  water
1
pkg.  (10 oz.) frozen whole kernel corn
1
cup  POLLY-O Original Ricotta Cheese
2
cups  instant white rice, uncooked
1/2
cup  shredded POLLY-O Fresh Mozzarella Cheese

Make It

HEAT oil in large skillet on medium-high heat. Add chicken; cook 5 minutes on each side or until cooked through. Remove chicken from skillet; cover to keep warm.

ADD salsa, water, corn and ricotta cheese to skillet; mix well. Bring to boil. Stir in rice. Top with chicken; sprinkle with mozzarella cheese. Cover. Remove from heat. Let stand 5 minutes.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Substitute
Prepare as directed, substituting frozen peas for the corn.
Special Extra
Garnish with crushed corn chips or tortilla chips just before serving.
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