Bruschetta Chicken Skillet

Ingredients

• 1/4 cup sun-dried tomato dressing (or substitute zesty Italian dressing)
• 4 small boneless skinless chicken breast halves (1 lb.)
• 2 large red peppers, chopped
• 2 garlic cloves, minced
• 2 (14 1/2 ounce) cans Italian-style diced tomatoes, undrained
• 1/2 cup water
• 2 cups instant rice, uncooked
• 1 cup mozzarella cheese, shredded
• 1 large tomato, chopped
• 2 tablespoons fresh basil, chopped

Directions

1. 1

   Heat dressing in large skillet on medium heat. Add chicken, peppers and garlic; cover. Cook 10 minutes or until chicken is cooked through (165°F), stirring occasionally and turning chicken after 5 minutes. Remove chicken from skillet; cover to keep warm.

2. 2

   Add canned tomatoes and water to skillet. Stir in rice; bring to boil. Reduce heat to low; simmer uncovered, 10 minutes. Meanwhile, in small bowl; combine cheese, chopped tomatoes and basil.

3. 3

   Return chicken to skillet; sprinkle with cheese mixture; cover. Cook 5 minutes or until chicken is heated through and cheese is melted.