Thursday, December 9, 2010

Southwestern Chicken Skillet

1 Tbsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1 cup Chunky Salsa
1 pkg. (10 oz.) frozen corn
2 cups MINUTE Brown Rice, uncooked
1/4 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese

HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cover.
Cook 4 min. on each side or until cooked through
REMOVE chicken from skillet; set aside. Add 2 cups water, the salsa and corn
to skillet; mix well. Bring to boil.
STIR in rice. Reduce heat to low; cover. Simmer 5 min. Top rice mixture with
the chicken; sprinkle with cheese. Cover; simmer an additional 5 min. or
until cheese is melted.

Serves 4.

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