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