4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup TACO BELL® HOME ORIGINALS® Thick ‘N 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.
Thanks to Kraft for the Recipe and Picture!