Salsa-Cheddar Chicken
Ingredients:
2 Tbsp. Italian Dressing
4 small boneless skinless chicken breast halves (1 lb.)
1 large green pepper, cut into thin strips
1 large tomato, chopped
1 cup Chunky Salsa
1 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese
2 cups hot cooked long-grain brown rice
Directions:
Heat dressing in large skillet on medium heat. Add chicken; cover. Cook 4 to 5 min. on each side or until lightly browned. Remove from skillet; cover to keep warm.
Add peppers to skillet; cook 5 min., stirring frequently. Stir in tomatoes and salsa. Return chicken to skillet; simmer, covered, on medium-low heat 10 min. or until done (165ºF).
Top with cheese; cook, covered, 4 to 5 min. or until melted. Serve over rice.
Makes 4 Servings
2 Tbsp. Italian Dressing
4 small boneless skinless chicken breast halves (1 lb.)
1 large green pepper, cut into thin strips
1 large tomato, chopped
1 cup Chunky Salsa
1 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese
2 cups hot cooked long-grain brown rice
Directions:
Heat dressing in large skillet on medium heat. Add chicken; cover. Cook 4 to 5 min. on each side or until lightly browned. Remove from skillet; cover to keep warm.
Add peppers to skillet; cook 5 min., stirring frequently. Stir in tomatoes and salsa. Return chicken to skillet; simmer, covered, on medium-low heat 10 min. or until done (165ºF).
Top with cheese; cook, covered, 4 to 5 min. or until melted. Serve over rice.
Makes 4 Servings