Mushroom Bruschetta Chicken Skillet

• 1 lb. (450 g) mixed fresh mushrooms (white button, shiitake, cremini), coarsely chopped
• 1 onion, finely chopped
• 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
• 1 clove garlic, minced
• 1 tsp. chopped fresh thyme
• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 1/2 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese
• 1 Tbsp. coarsely chopped fresh chives

1. Cook mushrooms and onions in large skillet sprayed with cooking spray on medium-high heat 10 min., stirring occasionally.
2. Add dressing, garlic and thyme; cook 2 to 3 min.
3. or until fragrant, stirring frequently.
4. Transfer to bowl; cover to keep warm.
5. Add chicken to skillet; cook 5 min.
6. on each side or until done (170 degrees F).
7. Top chicken with mushrooms and cheese; cover.
8. Cook 2 to 4 min.
9. or until cheese is melted; sprinkle with chives.

mushrooms, onion, olive oil, clove garlic, thyme, chicken breasts, cheese, fresh chives

Taken from www.kraftrecipes.com/recipes/mushroom-bruschetta-chicken-skillet-122529.aspx (may not work)