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| chicken breasts: 4 breasts |
| thick cream: 1/2 cup |
| canned baked beans: 1/2 cup |
| shredded parmesan cheese: 1/2 cup |
| bacon: 2 strips |
| onions: 1 |
| red tomatoes (chopped): 2 cups |
| light brown sugar (packed): 2 cups |
| reduced fat cheddar cheese (diced): 1/4 cup |
Credit: www.kraftrecipes.com
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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 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 until heated through, stirring occasionally. Stir in bacon.
TOP chicken with sour cream. Serve with rice mixture.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp. Kraft Kitchens Tips Makeover - How We Did It We made over an easy meal that will save you 120 calories and 9 grams of fat, including 4 grams of saturated fat, per serving by decreasing the amount of bacon and preparing the recipe with baked tortilla chips, KRAFT 2% Milk Shredded Sharp Cheddar Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream. And as a bonus, these easy-to-make changes didn't sacrifice the flavor of the original recipe! Special Extra Garnish each serving with 2 tsp. chopped cilantro. Substitute Substitute 2 cups halved cherry tomatoes for the grape tomatoes and reduce the tomato cooking time to 2 to 3 min. or until tomatoes begin to pop, stirring occasionally.