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Salsa-Cheddar Chicken

what you need
2 Tbsp.  KRAFT Lite Zesty Italian Dressing
4 small  boneless skinless chicken breasts (1 lb.)
1 large   green pepper, cut into thin strips
1 large  tomato, chopped
1 cup  TACO BELL® Thick & Chunky Salsa
1 cup  KRAFT 2% Milk Shredded Mild Cheddar Cheese
2 cups  hot cooked long-grain brown rice
make it

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.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp. kraft kitchens tips SPECIAL EXTRA Add 1 drained can (15 oz.) corn or black beans with the tomatoes and salsa.SERVING SUGGESTION Serve with a fresh green salad tossed with your favorite KRAFT Dressing. Or, serve with a crisp vinaigrette-dressed slaw.HOW TO PREPARE FOR TWOPrepare as directed, dividing all ingredients in half. Makes 2 servings.
kraft recipes.
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