One-Skillet Chicken Parmesan

• 1 Tbsp. oil
• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 1 large green pepper, chopped
• 1-1/2 cups Classico di Napoli Tomato & Basil Pasta Sauce
• 1 cup water
• 2 cups instant white rice, uncooked
• 3/4 cup Touch of Philadelphia Shredded Creamy Mozza Cheese
• 1/4 cup Kraft 100% Parmesan Grated Cheese

1. Heat oil in large skillet on medium-high heat.
2. Add chicken and peppers; cover.
3. Cook 4 to 5 min.
4. on each side or until chicken is done (165F), stirring peppers occasionally.
5. Remove chicken from skillet, reserving peppers in skillet.
6. Cover chicken to keep warm.
7. Add pasta sauce and water to peppers in skillet; stir.
8. Bring to boil.
9. Stir in rice; top with chicken.
10. Sprinkle with cheeses; cover.
11. Cook on low heat 5 min.
12. or until shredded cheese is melted.

oil, chicken breasts, green pepper, pasta sauce, water, instant white rice, philadelphia, cheese

Taken from www.kraftrecipes.com/recipes/one-skillet-chicken-parmesan-171373.aspx (may not work)