Quick Salsa Chicken Skillet

• 6 slices OSCAR MAYER Bacon, chopped Rite Aid 2 For $7.00 thru 02/06
• 6 small boneless skinless chicken breasts (1-1/2 lb.)
• 1 onion, chopped
• 1 each green and red pepper, chopped
• 1 jalapeno pepper, seeded, chopped
• 1 can (14.5 oz.) diced tomatoes
• 3 cups hot cooked long-grain white rice
• 1 cup KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA

1. Cook and stir bacon in large skillet on medium heat until crisp.
2. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp.
3. drippings in skillet.
4. Drain bacon on paper towels.
5. Add chicken to drippings in skillet; cook 4 to 5 min.
6. on each side or until done (165 degrees F).
7. Remove from skillet; cover to keep warm.
8. Add onions and peppers to skillet; cook 5 min.
9. or until crisp-tender, stirring frequently.
10. Stir in tomatoes and bacon.
11. Spoon rice onto serving plates; top with chicken, vegetable mixture and cheese.

bacon, chicken breasts, onion, red pepper, pepper, tomatoes, hot cooked, pepper

Taken from www.kraftrecipes.com/recipes/quick-salsa-chicken-skillet-163053.aspx (may not work)