Chicken & Rice with Zucchini

• 4 skinless bone-in chicken breasts (3 lb.), cut crosswise in half
• 1 Tbsp. chipotle chile pepper powder
• 1/2 cup KRAFT Zesty Italian Dressing, divided
• 2 red bell peppers, coarsely chopped
• 8 green onions, sliced, divided
• 1 jalapeno pepper, stemmed, seeded
• 3/4 cup Spanish olives, quartered, divided
• 4 slices OSCAR MAYER Bacon, cooked, crumbled
• 1 zucchini, sliced
• 1 large tomato, chopped Safeway 1 lb For $1.29 thru 02/09
• 4 cups hot cooked long-grain brown rice

1. Sprinkle chicken with chipotle pepper; cook in 1/4 cup dressing in large skillet on medium-high heat 3 min.
2. on each side or until browned on both sides.
3. Meanwhile, blend remaining dressing, red peppers, 1/2 cup onions and jalapeno pepper in blender until smooth.
4. Move chicken pieces to edge of skillet.
5. Add pepper puree; bring to boil.
6. Stir in 1/2 cup olives, bacon and remaining onions; cover.
7. Simmer on medium-low heat 15 min.
8. or until chicken is done (165 degrees F).
9. Add zucchini and tomatoes; cook, covered, 5 min.
10. or until vegetables are heated through.
11. Stir in rice, remaining olives and onions.

chicken, pepper powder, italian dressing, red bell peppers, green onions, pepper, spanish olives, bacon, zucchini, tomato, hot cooked

Taken from www.kraftrecipes.com/recipes/chicken-rice-zucchini-112517.aspx (may not work)