Monday, March 23, 2015

CHICKEN NACHO BAKE

4
small  boneless skinless chicken breasts(1 lb.)
1/2
cup  TACO BELL® Thick & Chunky Salsa
1/2
cup  crushed baked tortilla chips
1/2
cup  KRAFT 2% Milk Shredded Sharp Cheddar Cheese
2
slices  OSCAR MAYER Bacon, chopped
1
small  onion, chopped
2
cups  grape tomatoes
2
cups  cooked long-grain brown rice
1/4
cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

HEAT oven to 400ºF.
PLACE chicken on foil-covered baking sheet; top with salsa. Bake 20 min. or until chicken is done (165ºF), topping with crushed chips and cheese for the last 5 min.
MEANWHILE, cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet. Add onions to skillet; cook and stir 5 min. Stir in tomatoes; cook 4 to 5 min. or until tomatoes begin to pop, stirring occasionally. Add rice; cook 2 to 3 min. or until heated through, stirring occasionally. Stir in bacon.
TOP chicken with sour cream. Serve with rice mixture.
Yield: 4 servings
Per serving: Calories 380, 10 g fat (4 sat), 35 g carbs, 33 g protein, 5 g sugar, 
Source: Kraft Foods



No comments:

Post a Comment

Note: Only a member of this blog may post a comment.