Fragrant Peanut Mole Chicken Skillet

• 1/3 cup PLANTERS Dry Roasted Peanuts, chopped
• 1/2 tsp. each ground cinnamon and ground cumin
• 1/4 cup KRAFT Zesty Italian Dressing
• 1 onion, chopped
• 6 small boneless skinless chicken breasts (1-1/2 lb.)
• 3/4 cup red mole sauce
• 3 cups hot cooked long-grain white rice

1. Cook and stir nuts, cinnamon and cumin in large skillet on medium-high heat 5 min.
2. or until nuts are lightly toasted.
3. Remove from skillet; set aside.
4. Add dressing and onions to skillet; cook and stir 3 min.
5. Add chicken; cook 5 min.
6. Turn chicken; stir mole sauce into onion mixture.
7. Bring sauce to boil; cover.
8. Simmer on medium-low heat 10 to 12 min.
9. or until chicken is done (165F), stirring occasionally and adding nuts for the last 3 min.
10. Remove skillet from heat.
11. Let stand 5 min.
12. Serve chicken and sauce over rice.

peanuts, cinnamon, italian dressing, onion, chicken breasts, hot cooked

Taken from www.kraftrecipes.com/recipes/fragrant-peanut-mole-chicken-skillet-98049.aspx (may not work)