Fiesta Chicken Skillet

• 4 small boneless skinless chicken breasts (1 lb.)
• 1 tsp. chili powder
• 1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed
• 3/4 cup TACO BELL Thick & Chunky Salsa
• 2 cups hot cooked long-grain brown rice
• 1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Sprinkle chicken with chili powder; cook in large nonstick skillet on medium heat 6 to 8 min.
2. on each side or until done (165 degrees F).
3. Transfer to plate; cover to keep warm.
4. Add vegetables and salsa to same skillet; cook and stir 4 min.
5. or until heated through.
6. Spoon rice onto platter; top with chicken, vegetable mixture, cheese and sour cream.

chicken breasts, chili powder, frozen bell pepper, taco, brown rice, milk, s

Taken from www.kraftrecipes.com/recipes/fiesta-chicken-skillet-144288.aspx (may not work)