Skillet Chicken With Tomatoes

1. 1

   In a resealable plastic bag, combine chicken and salad dressing. Set aside in refrigerator for 20 minutes.

2. 2

   Remove chicken from marinade, reserving marinade.

3. 3

   Warm oil in a medium skillet over med-high heat. Add chicken and cook 5 minutes, or until no longer pink, turning occasionally.

4. 4

   Stir in reserved marinade and tomatoes with juice.

5. 5

   Heat to boiling, reduce heat to low, cover, and simmer 15 minutes, or until a thermometer in thickest portion registers 160 degrees and juices run clear.

* Per serving · 4 servings · Values may vary.

No additional tips available.