Bruschetta Chicken Skillet

I made this dish last week after clipping the recipe out of our local paper. The fresh basil and the Mozzarella cheese add wonderful flavor to chicken breasts, tomatoes and rice. With the addition of a salad, dinner is ready. Blessings...

Recipe: 

1/4 cup zesty Italian salad dressing
4 small boneless skinless chicken breast halves
2 large red peppers, chopped
2 cloves garlic, minced
2 cans (14-1/2 oz. each) pasta-style or Italian-style diced tomatoes, undrained
1/2 cup water
2 cups instant white rice, uncooked
1 cup shredded low-moisture part-skim Mozzarella cheese
1 large tomato, chopped
2 tbsps. chopped fresh basil

1. Heat dressing in large skillet on medium heat. Add chicken, peppers and garlic, cover. Cook 10 minutes, or until chicken is done (turning after 5 minutes.) Remove chicken from skillet; cover to keep warm.
2. Add canned tomatoes, water and rice to skillet; stir. Bring to boil; simmer, uncovered, on low heat 10 minutes.
3. Combine cheese, fresh tomato and basil in a bowl.
4. When rice is tender, return chicken to skillet; top with the cheese mixture. Cook, covered, 5 minutes or until chicken is heated through and cheese is melted.

Serves: 4
Note: This recipe provides enough rice to easily use 6 chicken breasts. We have had leftover rice with two additional meals this week.