Bruschetta Chicken Skillet

• 14 cup sun-dried tomato dressing (or substitute zesty Italian dressing)
• 4 small boneless skinless chicken breast halves (1 lb.)
• 2 large red peppers, chopped
• 2 garlic cloves, minced
• 2 (14 1/2 ounce) cans Italian-style diced tomatoes, undrained
• 12 cup water
• 2 cups instant rice, uncooked
• 1 cup mozzarella cheese, shredded
• 1 large tomatoes, chopped
• 2 tablespoons fresh basil, chopped

1. Heat dressing in large skillet on medium heat.
2. Add chicken, peppers and garlic; cover.
3. Cook 10 minutes or until chicken is cooked through (165F), stirring occasionally and turning chicken after 5 minutes.
4. Remove chicken from skillet; cover to keep warm.
5. Add canned tomatoes and water to skillet.
6. Stir in rice; bring to boil.
7. Reduce heat to low; simmer uncovered, 10 minutes.
8. Meanwhile, in small bowl; combine cheese, chopped tomatoes and basil.
9. Return chicken to skillet; sprinkle with cheese mixture; cover.
10. Cook 5 minutes or until chicken is heated through and cheese is melted.

tomato dressing, chicken, red peppers, garlic, italianstyle, water, instant rice, mozzarella cheese, tomatoes, fresh basil

Taken from www.food.com/recipe/bruschetta-chicken-skillet-278586 (may not work)