Bruschetta Chicken Skillet

Bruschetta Chicken Skillet
Makes: 4 servings

1/4 cup KRAFT Sun-Dried Tomato Dressing
4 small boneless skinless chicken breast halves (1 lb.)
2 large red peppers, chopped
2 cloves garlic, minced
2 cans (14-1/2 oz. each) pasta-style or Italian-style diced tomatoes, undrained
1/2 cup water
2 cups instant white rice, uncooked
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 large tomato, chopped
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 (165ºF), turning after 5 min. Remove chicken from skillet; cover to keep warm.

ADD canned tomatoes and water to skillet. Stir in rice; bring to boil. Reduce heat to low; simmer, uncovered, 10 min. Meanwhile, combine cheese, 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.

Kraft Kitchens Tips
Substitute KRAFT Zesty Italian Dressing for the Sun-Dried Tomato Dressing