Melissa told me this recipe is good, and I'm doing her a favour by putting this recipe up for her.
4 small boneless skinless chicken breasts (1 lb)
1/4 cup Kraft extra-virgin olive oil Sun-dried Tomato Dressing
1 tsp dried basil leaves
2 tomatoes, chopped
2 Tbsp grated Parmesan cheese
Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.
Add chicken to skillet; cook on medium-high heat 2 minutes on each side or until browned on both sides. Pour dressing over chicken; sprinkle with basil. Cook on low heat 8 to 10 minutes or until chicken is done (170F), turning after 5 minutes.
Transfer chicken to serving platter, reserving dressing mixture in skillet; cover chicken to keep warm. Add tomatoes to skillet; stir. Cook on medium-high heat 3 minutes or until heated through, stirring occasionally. Stir in bacon; spoon over chicken. Top with cheese.
"What's Cooking" Autumn 2010 magazine by Kraft Foods
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