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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This was in the latest Kraft Foods recipe magazine. I am looking for gluten free, dairy free, garlic and onion free recipes and this was pretty close. I just added salt and left out the garlic powder. I also used precooked brown rice. I had cooked 2 dry cups of rice and added it all in with the broth. Turned out pretty good. I had never thought of browning chicken with Italian dressing! Plus, I just used regular Italian dressing. Ingredients:
1 lb boneless skinless chicken breast (cut up into bite sized pcs if desired) |
1/4 cup kraft italian dressing, divided |
1 1/4 cups fat-free chicken broth |
1/2 teaspoon garlic powder |
2 cups broccoli florets |
1 cup instant rice, uncooked |
1/4 cup sliced almonds, toasted, divided |
Directions:
1. Cook chicken in 2 T dressing in large nonstick skillet on medium heat, 4 minutes on each side or until evenly browned.
2. Stir in broth, garlic, and remaining dressing; bring to boil.
3. Cover and simmer 5 minutes or until chicken is done. Remove chicken and keep warm.
4. Add broccoli to skillet; cook, uncovered, 3 minutes.
5. Stir in rice and 3 T nuts. Remove from heat, cover and let stand 7 minutes.
6. Serve chicken over the rice mixture; top with remaining nuts.
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