Home
Articles
Gallery
Bread
Cakes
Cheesecake
Food
Holidays
Prices
Sweet Treats
Search
  
Login
Bruschetta Chicken Skillet
 
By kml9876 | Published on Wednesday January 16, 2008 | Categories: Main Entree



This recipe is from Kraft http://kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=108621

Prep 10 minutes
Total 40 minutes

Ingredients
  • 1/ cup Kraft Sun-Dried Tomato Dressing
  • 4 small boneless skinless chicken breasts (1 lb)
  • 2 large red peppers chopped
  • 2 cloves garlic, minced ** I used a dash of garlic powder instead
  • 2 cans (14 1/2 oz each) pasta-style or Italian-style diced tomatoes, undrained ** I used Del Monte diced tomatoes with Basil, Garlic, and Oregano flavorings.
  • 1/2 cup of water
  • 2 cups of instant white rice, uncooked
  • 1 cup of Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese
  • 1 large tomato, chopped
  • 2 tablespoons chopped fresh basil ** I used a couple of dashes of dried basil

  1. Heat dressing in a large skillet on medium heat. Add chicken, peppers, and garlic; cover. Cook ten minutes or until chicken is cooked through, stirring occasionally and turning chicken after 5 minutes. Remove chicken from skillet; cover to keep warm.
  2. 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.
  3. Return chicken to skillet; sprinkle with cheese mixture. Cover. Cook 5 minutes or until chicken is heated through and cheese is melted.



Article: Bruschetta Chicken Skillet
Categories: Main Entree
Description: A yummy take on an old favorite
Tags: Text:
this recipe is from kraft http://kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=108621
ingredients
  1. heat dressing in a large skillet on medium heat. add chicken, peppers, and garlic; cover. cook ten minutes or until chicken is cooked through, stirring occasionally and turning chicken after 5 minutes. remove chicken from skillet; cover to keep warm.
  2. 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.
  3. return chicken to skillet; sprinkle with cheese mixture. cover. cook 5 minutes or until chicken is heated through and cheese is melted.

  • 1/ cup kraft sun-dried tomato dressing
  • 4 small boneless skinless chicken breasts (1 lb)
  • 2 large red peppers chopped
  • 2 cloves garlic, minced ** i used a dash of garlic powder instead
  • 2 cans (14 1/2 oz each) pasta-style or italian-style diced tomatoes, undrained ** i used del monte diced tomatoes with basil, garlic, and oregano flavorings.
  • 1/2 cup of water
  • 2 cups of instant white rice, uncooked
  • 1 cup of kraft shredded low-moisture part-skim mozzarella cheese
  • 1 large tomato, chopped
  • 2 tablespoons chopped fresh basil ** i used a couple of dashes of dried basil


prep 10 minutes
total 40 minutes





Relevant Website: http://kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=108621
Author: kml9876
Comments