This recipe is from the spring 2006 issue of Kraft Food & Family. I've always loved this recipe when I want a dish that's flavorful but I need it in a hurry. If you're looking for a quick, delicious meal, then try this recipe & you'll have dinner ready in a jiffy.
2 t. vegetable oil
3 cups sliced fresh mushrooms
1 medium onion, chopped
1 can (15 ounce) stewed tomatoes (I use petite diced)
1/4 cup Zesty Italian dressing
3 T. tomato paste (see note)
4 small boneless, skinless chicken breast halves
1 cup Mozzarella cheese
2 slices cooked bacon, crumbled (I omit)
Heat oil in a large non-stick skillet on medium-high heat. Add mushrooms & onions; cook 5 minutes, stirring occasionally. Stir in tomatoes with their liquid, the dressing & tomato paste.
Add chicken; cover. Reduce heat to medium-low. Simmer 12 minutes, or until chicken is cooked through & no longer pink.
Sprinkle with cheese & bacon; simmer, uncovered 5 minutes, or until cheese is melted.
Kraft suggests serving over cooked rice, but we prefer serving over cooked pasta.
Makes 4 servings.
NOTE: What to do with leftover tomato paste? Freeze tablespoon- size portions on wax paper. When frozen, transfer to freezer- proof bags to use later in other recipes.
I am sharing this with:
Mix It Up Monday!
Full Plate Thursday