Basque-Style Chicken

Ingredients

• 3 cups bell pepper strips mixed green red
• 14 oz canned tomatoes diced with garlic and olive oil, drained canned
• 3 cups rice long-grain white hot cooked
• 0.5 tsp pepper red crushed
• 3 slices oscar mayer ham boiled finely chopped
• 0.5 cup 1/2 cup kraft zesty italian dressing italian divided kraft
• 1  onion sliced
• 0.5 tsp paprika 
• 1.5 lb chicken breasts boneless skinless

Equipment

• frying pan

Directions

1. Heat 1/4 cup dressing in large skillet on medium-high heat.
2. Add chicken; cook 2 to 3 min. on each side or until evenly browned on both sides.
3. Remove chicken from skillet; set aside.
4. Add remaining dressing, onions and ham to skillet; cook and stir 5 min. or until onions are crisp-tender. Stir in bell peppers, tomatoes, paprika and crushed red pepper; top with chicken.
5. Bring to boil; cover. Simmer on low heat 20 min. or until chicken is done (165F).
6. Serve over rice.