The New Chicken Skillet

• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 Tbsp. dried oregano leaves
• 1 tsp. ancho chile pepper powder
• 2 Tbsp. olive oil
• 1 green pepper, cut into thin strips
• 2 Tbsp. sherry vinegar
• 1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese

1. Toss chicken with next 3 ingredients in large bowl until evenly coated.
2. Cook in large nonstick skillet on medium-high heat 8 min.
3. or until evenly browned, stirring frequently.
4. Remove from skillet; set aside.
5. Add peppers to skillet; cook and stir 2 min.
6. Stir in vinegar; cook 1 min.
7. or until vinegar is cooked off.
8. Return chicken to skillet with tomatoes; stir.
9. Cover; simmer on medium-low heat 15 min.
10. or until heated through.
11. Top with cheese; let stand, covered, 2 min.
12. or until melted.

boneless skinless chicken breasts, oregano, ancho chile pepper powder, olive oil, green pepper, sherry vinegar, salt, four cheese

Taken from www.kraftrecipes.com/recipes/the-new-chicken-skillet-130446.aspx (may not work)