How quick is this chicken skillet dish with pepper-tomato-and-bacon salsa? Really quick. 30-minute quick. New-favorite-weeknight-dish quick.
What You Need
Original recipe yields 6 servings
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
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.