Is your garden going crazy with tomatoes yet?
Besides salsa, this recipe would be a great way to use some of them up!
I love fresh Bruschetta & am excited to make this chicken dish.
I’m making this for dinner tonight but am going to make a few substitutions.
I highlighted them in red in case you would like to do the same!
what you need
cup KRAFT Sun Dried Tomato Vinaigrette Dressing - Bruschetta is normally made with Balsamic Vinegar so I am going to use Balsamic Vinaigrette Dressing instead
small boneless skinless chicken breast halves (1 lb.)
large red peppers, chopped
cloves garlic, minced
cans (14-1/2 oz. each) pasta-style orItalian-style diced tomatoes, undrained – I’m going to use fresh tomatoes
cups instant white rice, uncooked - I’m going to use Uncle Ben’s Wild Rice
cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
large tomato, chopped
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 done (165ºF), turning after 5 min. Remove chicken from skillet; cover to keep warm.
ADD canned tomatoes, water and rice to skillet; stir. Bring to boil; simmer, uncovered, on low heat 10 min. Meanwhile, combine cheese, fresh tomatoes and basil.
RETURN chicken to skillet; top with cheese mixture. Cook, covered, 5 min. or until chicken is heated through and cheese is melted.
kraft kitchens tips
Substitute KRAFT Zesty Italian Dressing for the tomato dressing.
HOW TO SAFELY HANDLE RAW CHICKEN
Always wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.