Bruschetta Chicken Skillet


  • 1/4 cup KRAFT Sun-Dried Tomato Dressing
  • 4 small boneless skinless chicken breast halves (1 lb.)
  • 2 large red peppers, chopped
  • 2 cloves garlic, minced
  • 2 cans (14 1/2 oz each) pasty-style or Italian-style diced tomatoes, undrained
  • 1/2 cup water
  • 2 cups instant white rice, uncooked
  • 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
  • 1 large tomato, chopped
  • 2 tbsp chopped fresh basil


  1. Heat dressing in large skillet on medium heat.
  2. Add chicken, peppers and garlic and cover.
  3. Cook 10 minutes or until chicken is done, turning every 5 minutes.
  4. Remove chicken from skillet and cover to keep warm.
  5. Add canned tomatoes, water and rice to skillet and stir.
  6. Bring to a boil and simmer uncovered on low heat for 10 minutes.
  7. Combine cheese, fresh tomatoes and basil.
  8. Return chicken to skillet and top with cheese mixture.
  9. Cook, covered, for five minutes or until chicken is heated through and cheese is melted.

Courtesy of KRAFT Foods


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