20minutechickencornbreadstuffingskillet


20-MINUTE CHICKEN CORNBREAD STUFFING SKILLET

1 lb. boneless, skinless chicken breast (about 4) 1 (6 oz.) pkg. Cornbread Stuffing Mix Bell peppers, chopped Taco Bell Home Originals Thick 'N Chunky Salsa Mexican Style Cheese Butter 1-2/3 cups water

Melt a little butter in large non-stick skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through. Remove from skillet. Add 1-2/3 cups water and bell peppers; bring to a boil. Stir in 1 pkg. (6 oz.) Stove Top Stuffing Mix until moistened. Return meat to skillet. Season with salt and pepper. Spoon salsa over meat and sprinkle with cheese; cover. Cook on low heat 5 minutes.

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