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    • #275945

      Makes: 4 servings

      4 small boneless skinless chicken breast halves (1 lb.)
      1/4 cup KRAFT Tuscan House Italian Dressing and Marinade, divided
      1-1/4 cups fat-free reduced-sodium chicken broth
      1/2 tsp. garlic powder
      2 cups broccoli florets
      1 cup instant white rice, uncooked
      1/4 cup PLANTERS Sliced Almonds, toasted, divided

      COOK chicken in 2 Tbsp. dressing in large nonstick skillet on medium heat 4 min. on each side or until evenly browned.

      STIR in broth, garlic powder and remaining dressing; bring to boil. Cover; simmer 5 min or until chicken is done (165ºF). Remove chicken; cover to keep warm.

      ADD broccoli to skillet; cook, uncovered, 3 min. Stir in rice and 3 Tbsp. nuts. Remove from heat; cover. Let stand 7 min. Serve chicken over rice; top with remaining nuts.

      Kraft Kitchens Tips:
      Cook Once, Eat Twice:
      Cook 4 additional small boneless skinless chicken breast halves (1 lb.) in additional 2 Tbsp. KRAFT Tuscan House Italian Dressing on medium heat 5 min. on each side or until chicken is done (165ºF). Refrigerate for later use in making Cheesy Chicken Pot Pie.

      Substitute:
      Substitute 8 boneless skinless chicken thighs for the chicken breasts. Cook on medium-high heat 4 min. on each side or until evenly browned. Continue as directed.

      How to Toast Nuts in Skillet:
      When a skillet dish calls for toasted nuts, there’s no need to heat up the oven. Before beginning the recipe, simply toast the nuts for a few minutes in the ungreased skillet on medium heat, stirring frequently just until nuts are lightly browned. Remove nuts from skillet and continue recipe as directed.

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