1703. CHICKEN STIR FRY with BACON, JICAMA, RED PEPPERS and TOMATILLOS

makes four servings


1 lb. boneless skinless chicken breasts, cut into strips
1/4 cup Italian dressing
4 slices bacon, chopped
1 cup sliced jicama (about 1 medium)
1 cup quartered tomatillos
1 cup sliced red bell peppers (about 1 medium)
1/2 teaspoons crushed red pepper
2 cups hot cooked rice

Place chicken in resealable plastic bag. Add dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate at least 30 min. or up to 1 hour to marinate. Cook bacon in large skillet on medium heat until crisp. Drain fat from skillet; set bacon aside. Remove chicken from marinade; discard marinade. Add chicken to same skillet; cook 4 min. or until evenly browned, stirring frequently. Add jicama, tomatillos, red bell peppers and crushed red pepper; mix well. Cook 3 min. or until chicken is cooked through, stirring occasionally. Serve over the rice.


bacon recipe courtesy of: Kraft Foods, Three Lakes Drive, Northfield, Illinois 60093