Escabeche Chicken

• 6 oz. chicken breast bone-in, skinless
• 1 tsp. adobo seasoning
• 1 tsp. olive oil
• 1/4 medium yellow onion, sliced
• 1-1/2 tsp. HEINZ Distilled White Vinegar or lime juice
• 1 tsp. black pepper
• 1 peeled garlic clove
• 1 oz. alcaparrado condiment, drained
• 1/2 cup hot cooked rice
• 2 cup mixed salad greens
• 1/2 cup choppedchopped fresh tomato
• 1/4 medium red onion
• 2 Tbsp. KRAFT Lite House Italian Dressing

1. Rub chicken with adobo seasoning; set aside.
2. Heat oil in skillet.
3. Add chicken; cook until lightly browned.
4. Remove from skillet; drain on paper towels.
5. Add onion, vinegar, pepper, garlic clove (minced) and alcaparrado condiment to skillet; cook and stir 3 minutes.
6. Reduce heat to medium-low.
7. Return chicken to skillet; simmer, covered, until chicken is cooked through.
8. Serve chicken over hot cooked rice with a tossed salad.
9. Make salad by combining mixed greens, tomato, sliced onion, and salad dressing.

chicken breast bone, olive oil, yellow onion, white vinegar, black pepper, garlic, alcaparrado condiment, rice, mixed salad greens, tomato, red onion, italian dressing

Taken from www.kraftrecipes.com/recipes/escabeche-chicken-64709.aspx (may not work)