cup Kraft Sun-Dried tomato Dressing
4 small boneless skinless chicken breast halves (1 lb.)
4 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 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
peppers and garlic; cover.
Cook 10 minutes or until
is cooked through, turning after 5 minutes.
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 minutes. Meanwhile, combine cheese, chopped tomatoes
Return chicken to skillet; sprinkle with cheese mixture.
Cover. Cook 5 minutes or until chicken is heated through
and cheese is melted.