4 small boneless skinless chicken breast halves (1 lb.)
1 onion, thinly sliced, separated into rings
1 red pepper, cut into thin strips
1 cup fat-free reduced-sodium chicken broth
1/2 cup Kraft Classic Caesar Dressing
1 cup shredded Italian Five Cheese Blend
Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 min. on each side or until cooked through (165ºF).
Add vegetables, broth and dressing; cover. Cook on medium heat 6 to 8 min. or until vegetables are crisp-tender.
Spoon vegetables onto platter; top with chicken, sauce and cheese.
A yummy sounding idea from my friend, Ashley!