Salsa Chicken Skillet

• 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

1. Heat oil in large skillet on medium-high heat.
2. Add chicken; cook 5 minutes on each side or until cooked through.
3. Remove chicken from skillet; cover to keep warm.
4. Add salsa, water, corn and ricotta cheese to skillet; mix well.
5. Bring to boil.
6. Stir in rice.
7. Top with chicken; sprinkle with mozzarella cheese.
8. Cover.
9. Remove from heat.
10. Let stand 5 minutes.

oil, chicken breasts, taco, water, kernel corn, pollyo original ricotta cheese, instant white rice, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/salsa-chicken-skillet-54591.aspx (may not work)