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Categories:
chicken pepper powder Italian dressing red bell peppers green onions pepper Spanish olives bacon zucchini tomato hot cooked
Viewed: 108 - Published at: 6 years agoIngredients
- 4 skinless bone-in chicken breasts (3 lb.), cut crosswise in half
- 1 Tbsp. chipotle chile pepper powder
- 1/2 cup KRAFT Zesty Italian Dressing, divided
- 2 red bell peppers, coarsely chopped
- 8 green onions, sliced, divided
- 1 jalapeno pepper, stemmed, seeded
- 3/4 cup Spanish olives, quartered, divided
- 4 slices OSCAR MAYER Bacon, cooked, crumbled
- 1 zucchini, sliced
- 1 large tomato, chopped Safeway 1 lb For $1.29 thru 02/09
- 4 cups hot cooked long-grain brown rice
Method
- Sprinkle chicken with chipotle pepper; cook in 1/4 cup dressing in large skillet on medium-high heat 3 min.
- on each side or until browned on both sides.
- Meanwhile, blend remaining dressing, red peppers, 1/2 cup onions and jalapeno pepper in blender until smooth.
- Move chicken pieces to edge of skillet.
- Add pepper puree; bring to boil.
- Stir in 1/2 cup olives, bacon and remaining onions; cover.
- Simmer on medium-low heat 15 min.
- or until chicken is done (165 degrees F).
- Add zucchini and tomatoes; cook, covered, 5 min.
- or until vegetables are heated through.
- Stir in rice, remaining olives and onions.
