Mushroom Bruschetta Chicken Skillet

• 1 lb. mixed fresh mushrooms (white button, shiitake, cremini), coarsely chopped
• 1 onion, finely chopped
• 1/4 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
• 1 clove garlic, minced
• 1 tsp. chopped fresh thyme
• 4 small boneless skinless chicken breasts (1 lb.)
• 1/2 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
• 1 Tbsp. coarsely chopped fresh chives

1. Cook mushrooms and onions in large nonstick skillet on medium-high heat 10 min., stirring occasionally.
2. Add dressing, garlic and thyme; cook 5 to 7 min.
3. or until mushrooms are tender, 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 (165 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, kraft classic balsamic vinaigrette dressing, clove garlic, thyme, chicken breasts, milk, fresh chives

Taken from www.kraftrecipes.com/recipes/mushroom-bruschetta-chicken-skillet-123544.aspx (may not work)