Bruschetta Chicken Skillet

Discussion in 'Aphrodite's Kitchen' started by leeaman7777, Dec 11, 2009.

  1. leeaman7777

    leeaman7777 Active Member


    2 Tbsp. Kraft Signature Calorie-Wise Sundried Tomato and Oregano Dressing
    4 small boneless skinless chicken breasts
    2 red peppers, chopped
    2 cloves garlic, minced
    1 can (19 fl oz./540 mL) Italian-style stewed tomatoes, undrained
    2 large tomatoes, chopped, divided
    1 cup water
    1-1/2 cups instant white rice, uncooked
    1/2 cup Shredded Cheese
    2 Tbsp. chopped fresh basil


    Heat dressing in large skillet on medium heat. Add chicken, peppers and garlic; cover. Cook 10 min. or until chicken is cooked through (170ºF), stirring occasionally and turning after 5 min. Remove chicken from skillet; cover to keep warm.

    Add canned tomatoes, 1 cup of the chopped tomatoes and water to skillet. Stir in rice; bring to boil. Reduce heat to low; simmer, uncovered, 10 min. Meanwhile, combine cheese, remaining chopped tomatoes and basil.

    Return chicken to skillet; sprinkle with cheese mixture. Cover. Cook 5 min. or until chicken is heated through and cheese is melted.

    Tip: Substitute Kraft Zesty Italian Dressing for the Sundried Tomato and Oregano Dressing.
    Last edited by a moderator: Aug 24, 2013

  2. nessa26

    nessa26 New Member

  3. Anthony01

    Anthony01 New Member

    Yummy and great,I do love chicken recipes.Chicken breast is always mine favourite due to good proteins.Thanks for sharing.


Share This Page