Makes: 4 servings

3 slices OSCAR MAYER Bacon, coarsely chopped
1 pkg. (16 oz.) frozen pearl onions, thawed
1 lb. mushrooms, quartered
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup flour
1/2 cup water
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1 can (14-1/2 oz.) diced tomatoes with garlic and olive oil, undrained
2 bay leaves
1 Tbsp. finely chopped fresh parsley

COOK and stir bacon in large nonstick skillet on medium-high heat 2 min. Add onions and mushrooms; cook 8 min., stirring occasionally. Remove bacon mixture from skillet, reserving any drippings in skillet; set bacon mixture aside.

ADD chicken to drippings in skillet; cook on medium-high heat 2 to 3 min. on each side or until browned on both sides. Mix flour, water and dressing. Add to skillet along with tomatoes; stir until chicken is evenly coated. Add bay leaves. Bring to boil. Reduce heat to medium; simmer 10 min., stirring occasionally.

STIR in bacon mixture. Simmer an additional 15 min. or until chicken is cooked through (165º), stirring occasionally. Remove and discard bay leaves. Sprinkle chicken mixture with parsley.

Fun Idea: Serve with croutons or pieces of toasted day-old bread.

Substitute: Substitute 1/2 tsp. dried thyme leaves for the bay leaves.