Sunday, November 23, 2008

Bruschetta Chicken Skillet

Prep time: 10 min l Cook time: 30 l Servings: 4

1/4 cup sun-dried tomato dressing
4 small boneless skinless chicken breast halves
2 large red peppers, chopped
2 cloves garlic, minced
2 14 1/2 oz cans diced tomatoes, undrained (i usually use italian style tomatoes)
1/2 cup water
2 cups instant white rice, uncooked (i usually use whole wheat pasta as i don't
care for rice. rotini or penne work well)
1 cup shredded mozzarella cheese
2 Tbsp chopped fresh basil (dried works ok too)

1. Heat dressing in large skillet on medium heat. Add chicken, peppers and
garlic; cover. Cook 10 min or until chicken is cooked through, stirring
occasionally and turning chicken after 5 min. Remove chicken from skillet;
cover to keep warm.
2. Add canned tomatoes and water to skillet. Stir in rice (or pasta); bring to a
boil. Reduce heat to low; simmer, uncovered, 10 min. Meanwhile, combine
cheese, chopped tomatoes and basil.
3. Return chicken to skillet; sprinkle with cheese mixture. Cover, Cook 5 min
or until chicken is heted through and cheese is melted.

The broccoli salad goes well with this dish.

Substitute: You can substitute an italian dressing for the sun-dried tomato if you want. I like the zesty. Go ahead and experiment. It's way fun!

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