Bruschetta Chicken Skillet

• 1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
• 4 small boneless skinless chicken breasts (1 lb.)
• 2 large red peppers, chopped
• 2 cloves garlic, minced
• 2 cans (14-1/2 oz. each) no-salt-added diced tomatoes with basil, garlic and oregano, undrained
• 1/2 cup water
• 2 cups instant white rice, uncooked
• 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 1 large fresh tomato, chopped
• 2 Tbsp. chopped fresh basil

1. Heat dressing in large skillet on medium heat.
2. Add chicken, peppers and garlic; cover.
3. Cook 12 to 16 min.
4. or until chicken is done (165 degrees F), turning chicken and stirring peppers after 6 min.
5. Remove chicken from skillet, reserving peppers in skillet; cover chicken to keep warm.
6. Add canned tomatoes, water and rice to skillet; stir.
7. Bring to boil; simmer, uncovered, on low heat 10 min.
8. Meanwhile, combine cheese, fresh tomatoes and basil.
9. Return chicken to skillet; top with cheese mixture.
10. Cook, covered, 5 min.
11. or until chicken is heated through and cheese is melted.

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

Taken from www.kraftrecipes.com/recipes/bruschetta-chicken-skillet-108704.aspx (may not work)