Arroz con Pollo

Ingredients

• 8 slices oscar mayer bacon 
• 14 oz canned tomatoes diced drained canned
• 1 cup peas and cherry tomatoes frozen halved
• 3 lb chicken breasts bone-in
• 0.5 cup cilantro leaves fresh divided chopped
• 2 cloves garlic 
• 0.5 cup 1/2 cup kraft zesty italian dressing italian kraft
• 0.8 cup olives spanish divided quartered
• 2 Tbsp oregano leaves dried
• 1  jalapeão pepper stemmed
• 0.8 cup onions red sliced
• 4 cups rice yellow hot spansih-style cooked (see tip)

Equipment

• frying pan
• paper towels
• blender

Directions

1. Cook bacon in large skillet until crisp.
2. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.
3. Heat dressing in same skillet on medium-high heat. Meanwhile, cut chicken breasts crosswise in half.
4. Add chicken to skillet; sprinkle with oregano. Cook 3 min. on each side or until breasts are evenly browned on both sides. Meanwhile, blend canned tomatoes, onions, garlic and jalapeo in blender until smooth.
5. Move chicken pieces to outside edge of skillet.
6. Add tomato mixture; bring to boil. Crumble bacon coarsely over ingredients in skillet.
7. Add peas, cherry tomatoes, 1/2 cup olives and 1/4 cup cilantro; mix well. Cover; simmer on medium-low heat 15 min. or until chicken is done (165F).
8. Serve over rice. Top with remaining olives and cilantro.