ALMOND CHICKEN AND RICE

By Admin · April 23, 2012 · Leave a comment

4 small Chicken Breasts (1 lb.)                                                 2 cups Broccoli Florets

¼ cup Kraft Tuscan House Italian Dressing (divided)             1 cup INSTANT White Rice (uncooked)

1 ¼ cup fat free reduced sodium Chicken Broth                      ¼ cup sliced Almonds (toasted, divided)

½ tsp. Garlic Powder

*Cook chicken in 2 T. dressing in large, non-stick skillet over medium heat for 4 minutes on each side until browned.  Stir in broth, garlic powder and remaining dressing.  Bring to boil.  Cover.  Simmer 5 minutes until chicken is done. 

*Remove chicken, and cover to keep warm.

*Add broccoli to skillet.  Cook uncovered 3 minutes.  Stir in rice and 3 T. almonds.  Remove from heat.   Cover.  Let stand 7 minutes.

*Serve chicken over rice/broccoli mixture.  Top with remaining almonds.