Crispy Nutty Chicken Salad

• 1/2 cup finely chopped PLANTERS Dry Roasted Peanuts
• 3 Tbsp. seasoned dry bread crumbs
• 2 Tbsp. chopped fresh basil, divided
• 1/2 tsp. crushed red pepper, divided
• 4 small boneless skinless chicken breasts (1 lb.)
• 1/2 cup prepared GOOD SEASONS Basil Vinaigrette Dressing Mix, divided
• 2 Tbsp. oil
• 8 cups loosely packed torn mixed baby greens
• 3 navel orange, peeled, sectioned Safeway 1 lb For $0.79 thru 02/09
• 3 tomatoes, cut into wedges
• 1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

1. Combine nuts, bread crumbs, 1 Tbsp.
2. basil and 1/4 tsp.
3. pepper in shallow dish.
4. Brush both sides of chicken with 2 Tbsp.
5. dressing.
6. Dip in nut mixture, pressing firmly to coat.
7. Heat oil in large nonstick skillet on medium heat.
8. Add chicken; cook 6 to 7 min.
9. on each side or until done (165F).
10. Cut into 1/2-inch-thick slices.
11. Meanwhile, combine greens, oranges, tomatoes and cheese in large bowl.
12. Mix remaining dressing, remaining basil and remaining pepper until blended.
13. Drizzle dressing mixture over salad in bowl; toss to coat.
14. Top with chicken.

peanuts, bread crumbs, fresh basil, red pepper, chicken breasts, seasons basil, oil, baby greens, orange, tomatoes, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/crispy-nutty-chicken-salad-186821.aspx (may not work)