Thursday, January 13, 2011

Herbed Tomatoes, Chicken & Rice

Jennifer S.

1/4 cup Light House Italian Dressing
4 small boneless skinless chicken breast halves (1 lb.)
2 cloves garlic, minced
1 can (28 oz.) Italian stewed, diced tomatoes, undrained
1 cup water
2 cups instant brown rice, uncooked
1 cup Shredded Mozzarella Cheese
1 fresh tomato, chopped
2 Tbsp. chopped cilantro

HEAT dressing in large skillet on medium heat. Add chicken and garlic; cover. Cook 5 min. on each side or until chicken is browned on both sides. Remove chicken from skillet; set aside.

ADD canned tomatoes and water to skillet; stir in rice. Bring to boil; simmer, uncovered, on low heat 10 min. Return chicken to skillet. Top with cheese; cover.

COOK 5 min. or until chicken is done (165ºF); top with remaining ingredients.

IF you can't find Italian stewed tomatoes add 2 tsp. dried rosemary or thyme with the canned tomatoes

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