Bruschetta Chicken Skillet

• 2 Tbsp. Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing
• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 2 red peppers, chopped
• 2 cloves garlic, minced
• 1 can (19 fl oz/540 mL) Italian-style stewed tomatoes, undrained
• 2 large tomatoes, chopped, divided
• 1 cup water
• 1-1/2 cups instant white rice, uncooked
• 1/2 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese
• 2 Tbsp. chopped fresh basil

1. Heat dressing in large skillet on medium heat.
2. Add chicken, peppers and garlic; cover.
3. Cook 10 min.
4. or until chicken is done (170 degrees F), stirring peppers occasionally and turning chicken after 5 min.
5. Remove chicken from skillet; cover to keep warm.
6. Add canned tomatoes, 1 cup chopped fresh tomatoes and water to skillet.
7. Stir in rice; bring to boil.
8. Simmer on low heat 10 min.
9. Meanwhile, combine cheese, remaining chopped fresh tomatoes and basil.
10. Return chicken to skillet; top with cheese mixture.
11. Cover; cook 5 min.
12. or until chicken is heated through and cheese is melted.

tomato, chicken breasts, red peppers, garlic, tomatoes, water, instant white rice, mozzarella cheese, fresh basil

Taken from www.kraftrecipes.com/recipes/bruschetta-chicken-skillet-108115.aspx (may not work)