Italian Bruschetta Chicken Skillet

If only all my pictures could look like that, I know I could convince you to try anything I post! This was a really yummy recipe I found in the Kraft Food and Family magazine. It was really good. I enjoyed the fresh tomatoes and peppers. I thought they gave it a good flavor.

Italian Bruschetta Chicken Skillet
1/4 cup Italian or Sun-Dried Tomato Dressing
4 small boneless skinless chicken breast halves (1 lb.) (I sliced up 2 chicken breasts to make the meat stretch- I was feeling skimpy I suppose)
2 large red peppers, chopped
2 cloves garlic, minced
2 cans (14-1/2 oz. each) pasta-style or Italian-style diced tomatoes, undrained
1/2 cup water
2 cups instant white rice, uncooked (Or omit the water and just use about 2 cups of cooked rice)
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 large tomato, chopped
2 Tbsp. chopped fresh basil (I also added some Italian Seasoning)

HEAT dressing in large skillet on medium heat. Add chicken, peppers and garlic; cover. Cook 10 min. or until chicken is cooked through (165ºF), turning after 5 min. Remove chicken from skillet; cover to keep warm.
ADD canned tomatoes and water to skillet. Stir in rice; bring to boil. Reduce heat to low; simmer, uncovered, 10 min. Meanwhile, combine cheese, chopped tomatoes and basil.
RETURN chicken to skillet; sprinkle with cheese mixture. Cover. Cook 5 min. or until chicken is heated through and cheese is melted.

Here is my picture version... Alas... I guess I just don't have what it takes, but it still tasted great! :)