Arroz con Pollo

• 8 slices OSCAR MAYER Bacon
• 1/2 cup KRAFT Zesty Italian Dressing
• 4 bone-in chicken breasts (3 lb.)
• 2 Tbsp. dried oregano leaves
• 1 can (14-1/2 oz.) diced tomatoes, drained King Sooper's 1 lb For $0.99 thru 02/09
• 3/4 cup sliced red onions
• 2 cloves garlic
• 1 jalapeno pepper, stemmed
• 1 cup each frozen peas and halved cherry tomatoes
• 3/4 cup quartered Spanish olives, divided
• 1/2 cup chopped fresh cilantro, divided
• 4 cups hot cooked Spansih-style yellow rice (see tip)

1. Cook bacon in large skillet until crisp.
2. Remove bacon from skillet; drain on paper towels.
3. Discard drippings from skillet.
4. Heat dressing in same skillet on medium-high heat.
5. Meanwhile, cut chicken breasts crosswise in half.
6. Add chicken to skillet; sprinkle with oregano.
7. Cook 3 min.
8. on each side or until breasts are evenly browned on both sides.
9. Meanwhile, blend canned tomatoes, onions, garlic and jalapeno in blender until smooth.
10. Move chicken pieces to outside edge of skillet.
11. Add tomato mixture; bring to boil.
12. Crumble bacon coarsely over ingredients in skillet.
13. Add peas, cherry tomatoes, 1/2 cup olives and 1/4 cup cilantro; mix well.
14. Cover; simmer on medium-low heat 15 min.
15. or until chicken is done (165 degrees F).
16. Serve over rice.
17. Top with remaining olives and cilantro.

bacon, italian dressing, chicken, oregano, tomatoes, red onions, garlic, pepper, tomatoes, quartered spanish olives, fresh cilantro, yellow rice

Taken from www.kraftrecipes.com/recipes/arroz-con-pollo-65863.aspx (may not work)