Submit
Recipe > Bruschetta Chicken Skillet

    • Average overall rating

      (25)

    • Individual reviews

      • By: a cook

        My family uses balsamic vinagrette dressing. It adds a little bit of a kick. My husband and kids love it.

      • By: Wonderwoman944@hotma...

        Love it! But my husband isn't a big fan of red peppers... what could I substitute?

      • See all reviews

    • Sign up and join the discussion! Rate recipes, comment on those posted by others and much more.

      Sign in

      Not yet a member?
      Sign up now

  • Other recipes from this episode:

Bruschetta Chicken Skillet

Bruschetta Chicken Skillet Print Share
  • Prep Time : 40 min
  • Cooking time : 0 min
  • Makes : 4 servings, 1/4 recipe (445 g) each

What You Need!

  • 2 Tbsp. Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing
  • 4 small boneless skinless chicken breasts (1 lb./450 g)
  • 2 red peppers, chopped
  • 2 cloves garlic, minced
  • 1 can (19 fl oz/540 mL) Italian-style stewed tomatoes, undrained
  • 2 large tomatoes, chopped, divided
  • 1 cup water
  • 1-1/2 cups instant white rice, uncooked
  • 1/2 cup Kraft Part Skim Mozzarella Shredded Cheese
  • 2 Tbsp. chopped fresh basil

Make It!

  1. Heat dressing in large skillet on medium heat. Add chicken, peppers and garlic; cover. Cook 10 min. or until chicken is done (170ºF), stirring peppers occasionally and turning chicken after 5 min. Remove chicken from skillet; cover to keep warm.
  2. Add canned tomatoes, 1 cup chopped fresh tomatoes and water to skillet. Stir in rice; bring to boil. Simmer on low heat 10 min. Meanwhile, combine cheese, remaining chopped fresh tomatoes and basil.
  3. Return chicken to skillet; top with cheese mixture. Cover; cook 5 min. or until chicken is heated through and cheese is melted.

Nutrition information

  • Calories 390
  • Total fat 6
  • Saturated fat 2
  • Cholesterol 70
  • Sodium 640
  • Carbohydrate 47
  • Dietary fibre 5
  • Sugars 12
  • Protein 34
  • Vitamin A 35
  • Vitamin C 160
  • Calcium 15
  • Iron 40
  • Makes 4 servings, 1/4 recipe (445 g) each
108115