Salsa-Cheddar Chicken

Ingredients

• 2 cups brown rice long-grain hot cooked
• 1 large bell pepper green cut into thin strips
• 2 Tbsp 2 tbsp. kraft lite zesty italian dressing italian kraft
• 1 cup milk mild cheddar cheese shredded 2% kraft
• 1 cup taco bellâ® & chunky salsa thick
• 1 lb chicken breasts boneless skinless
• 1 large tomatoes chopped

Equipment

• frying pan

Directions

1. Heat dressing in large skillet on medium heat.
2. Add chicken; cover. Cook 4 to 5 min. on each side or until lightly browned on both sides.
3. Remove chicken from skillet; cover to keep warm.
4. Add peppers to skillet; cook 5 min., stirring frequently. Stir in tomatoes and salsa. Return chicken to skillet; cover. Simmer on medium-low heat 10 min. or until done (165F).
5. Top with cheese; cook, covered, 4 to 5 min. or until melted.
6. Serve over rice.