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This week: "Drunken" Chicken

• 3/4 cup Italian Salad Dressing, divided (see here for clone recipe)
• 6 bone-in chicken breast halves (3 lb.)
• 1 medium white onion, chopped
• 4 medium plum tomatoes, chopped
• 1 jalapeño pepper, minced
• 2 cloves garlic, minced
• 1 cup beer -- dark or amber
• 4-1/2 cups hot cooked rice

In a large skillet, heat 1/4 cup of the salad dressing on medium heat. Add chicken; cook until chicken is browned on both sides. Remove from skillet.

Add the remaining 1/2 cup dressing, onion, tomatoes, peppers and garlic to skillet; cook until crisp-tender, stirring frequently. Stir in beer; bring to boil. Return chicken to skillet. Reduce heat to medium-low; cover. Simmer 20 to 25 min. or until chicken is cooked through.

To serve, place chicken on a bed of rice & pour vegetable mixture over.