Red Pepper Bruschetta Chicken

This is packed with Vitamin C!

Sure, you could achieve the same physical result by throwing back a tall glass of orange juice, but it's not nearly as satisfying. Unless you don't enjoy a thick, juicy chicken breast, smothered in cheese, served on a bed of sweet rice sprinkled with tomatoes and red pepper... Yeah, unless you are not into that sort of thing! Drink away.

But, I think it's safe to assume that you are into this sort of thing, and that you have actually put down that glass of OJ, seeing as how you have made it this far into this post. It was the right thing to do. Trust me!


Red Pepper Bruschetta Chicken
Serves: 4
Ingredients:
1/4 cup Sun Dried Tomato Dressing
4 small Boneless Skinless Chicken Breast (1 lb)
1 large Red Pepper, chopped
2 Cloves Garlic, minced
2 14 1/2 oz cans Italian Style Tomatoes
1/2 c Water
2 cups Minute Rice, uncooked
1 cup  Shredded Mozzarella Cheese
1 lg Tomato, chopped
Italian Seasonings, to taste

Directions:
Heat dressing in a large skillet over medium heat. Add chicken, peppers and garlic. Cover with lid and cook for 10 min. or until chicken is cooked through, stir occasionally. Turn chicken after 5 min. Remove chicken and cover to keep warm.
Add canned tomatoes and water to skillet. Stir in rice; bring to a boil. Reduce heat to low and simmer uncovered for 10 min, or until rice is tender. Meanwhile combine cheese, chopped tomatoes, and Italian seasoning in a small bowl.
Return chicken to skillet and sprinkle with cheese mixture. Cover and cook 5 min. Serve immediately.

HEY! You have some cheese on your chin!