Italian Bruschetta Style Chicken Skillet

Italian Bruschetta Style Chicken Skillet

Makes 4 servings


  • ¼ cup Sun-Dried T0mato dressing
  • 4 small boneless skinless chicken breasts (1 lb.)
  • 2 large red peppers, chopped
  • 2 cloves garlic, minced
  • 2 cans 14 ½ oz. each, Italian-style diced tomatoes, undrained
  • ½ cup water
  • 2 cups instant rice, uncooked
  • 1 cup shredded mozzarella cheese
  • 1 large tomato, chopped
  • 2 tsp. dried oregano
  • 2 Tbsp. fresh basil


  1. Heat dressing in a large skillet on medium heat. Add chicken, peppers and garlic; cover. Cook 10 minutes or until chicken is cooked through
  2. Stir occasionally and turn chicken after five minutes. Remove chicken from skillet; cover and keep warm.
  3. Add tomatoes and water to skillet. Stir in rice and bring to a boil. Reduce heat to low and simmer, uncovered for 10 minutes. Meanwhile combine cheese, chopped tomatoes & basil.
  4. Return chicken to skillet and sprinkle with cheese mixture. Cover and cook 5 minutes or until chicken is heated through and cheese is melted.