Bruschetta Chicken Skillet

Ingredients

• 2 Tbsp basil fresh chopped
• 2 cloves garlic minced
• 2 cups rice white instant uncooked
• 1 cup low-moisture part-skim mozzarella cheese shredded kraft
• 28 oz no-salt-added tomatoes diced with basil, garlic and oregano, undrained canned
• 2 large pasilla peppers red chopped
• 1 lb chicken breasts boneless skinless
• 0.3 cup sun tomato vinaigrette dressing dried kraft
• 1 large tomatoes chopped
• 0.5 cup water 

Equipment

• frying pan

Directions

1. Heat dressing in large skillet on medium heat.
2. Add chicken, peppers and garlic; cover. Cook 10 min. or until chicken is done (165F), turning after 5 min.
3. Remove chicken from skillet, reserving peppers in skillet; cover chicken to keep warm.
4. Add canned tomatoes, water and rice to skillet; stir. Bring to boil; simmer, uncovered, on low heat 10 min. Meanwhile, combine cheese, fresh tomatoes and basil.
5. Return chicken to skillet; top with cheese mixture. Cook, covered, 5 min. or until chicken is heated through and cheese is melted.