Wednesday, June 22, 2011

Salsa Cheddar Chicken

Sometimes I plan meals that are very similar to each other.  This is simply because I don't want to waste ingredients.  Since I only cook 4 serving each night (2 for dinner and 2 for leftovers)  I usually end up with lots of left over ingredients.  Typically, they stay in the frigde and end up going bad.  So my solution to this little problem  was to take more time in planning my meals. Plan meals using the same ingredients so that nothing went to waste.  This Kraft meal was used in a Mexican themed week.  

what you need

2 Tbsp. KRAFT Light Zesty Italian Dressing
4 small  boneless skinless chicken breast halves (1 lb.)
1 large green pepper, cut into thin strips
1 large  tomato, chopped
1 cup TACO BELL® HOME ORIGINALS® Thick 'N 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.

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