Ingredients 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 Directions Heat dressing in large skillet on medium heat. Add chicken, peppers and garlic; cover. Cook 10 min. or until chicken is cooked through (170ÂºF), 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.