Chicken and Dumplings in Green Salsa

Put a Mexican-style spin on your next chicken dinner with our version of chochoyones—traditional masa dumplings.

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6 slices OSCAR MAYER Bacon , chopped

1 whole chicken (3 lb.), cut up

1 jar (16 oz.) green salsa

1 can (10.5 oz.) chicken broth

1/2 lb. prepared corn masa dough

1/2 cup KRAFT Shredded Cheddar Cheese

1/4 cup chopped fresh cilantro

1. Cook and stir bacon in Dutch oven or large deep skillet on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Remove drippings from pan; reserve 1 Tbsp. drippings for later use.

2. Add chicken, in batches, to pan; cook 3 min. on each side or until browned on both sides. Return all chicken to pan. Stir in salsa and broth. Bring to boil; cover. Simmer on medium-low heat 15 min. Meanwhile, mix masa dough, cheese and reserved bacon drippings; shape into 18 balls, using about 1 Tbsp. dough for each.

3. Add dough balls to chicken mixture; cook 5 to 8 min. or until dumplings and chicken are done (165ºF). Remove from heat. Stir in bacon and cilantro.

Chicken and Dumplings in Green Salsa

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