Bruschetta Chicken Skillet |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I found this great recipe in Kraft Food & Family magazine. This recipe would be easy to half if you're cooking for 2. Ingredients:
1/4 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 |
1/2 cup water |
2 cups instant rice, uncooked |
1 cup mozzarella cheese, shredded |
1 large tomato, chopped |
2 tablespoons fresh basil, chopped |
Directions:
1. Heat dressing in large skillet on medium heat. Add chicken, peppers and garlic; cover. Cook 10 minutes or until chicken is cooked through (165°F), stirring occasionally and turning chicken after 5 minutes. Remove chicken from skillet; cover to keep warm.
2. Add canned tomatoes and water to skillet. Stir in rice; bring to boil. Reduce heat to low; simmer uncovered, 10 minutes. Meanwhile, in small bowl; combine cheese, chopped tomatoes and basil.
3. Return chicken to skillet; sprinkle with cheese mixture; cover. Cook 5 minutes or until chicken is heated through and cheese is melted.
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