Stewed tomatoes, a bit of dried oregano and some melted cheese give this easy chicken skillet dish for two a saucy, Italian-style appeal.
What You Need
Original recipe yields 2 servings
1 tsp. oil
2 small boneless skinless chicken breast s (1/2 lb.)
1 can (14-1/2 oz.) no-salt-added stewed tomatoes, undrained
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1/2 tsp. dried oregano leaves
1/4 tsp. dried Italian seasoning
1 small red onion, cut into thin slices
1/4 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
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Let's Make It
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. on each side or until breasts are evenly browned on both sides.
Combine tomatoes, broth, dressing, oregano and Italian seasoning; pour over chicken. Bring just to boil; cover. Simmer on medium-low heat 3 min.
Top chicken with onions and cheese; cook, covered, 3 to 4 min. or until chicken is done (165ºF) and cheese is melted.
Serve with a bagged green salad tossed with your favorite KRAFT Dressing, such as Italian or Ranch.
Garnish with 1 tsp. chopped fresh basil or parsley before serving.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.