Bruschetta Chicken Skillet

September 2008

1/4 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 chicken, peppers and garlic; cover. 
 Cook 10 minutes or until chicken is cooked through, turning after 5 minutes.
  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 minutes.  Meanwhile, combine cheese, chopped tomatoes and basil.
Return chicken to skillet; sprinkle with cheese mixture.
Cover.  Cook 5 minutes or until chicken is heated through and cheese is melted.