- 2 boneless, skinless chicken breasts, thawed
- ¼ cup Italian dressing
- 1 cup chicken broth
- 1 can green beans (drained)
- 1 cup Minute Rice (uncooked)
- ¼ cup chopped almonds
Toss chicken in dressing; pour into electric skillet/pan on medium high.
Cook chicken on each side 4 minutes or until browned.
Stir in broth, bring to a boil; simmer 10 minutes.
Add green beans; cook 5 minutes or until chicken is done.
Remove chicken from skillet.
Add rice & almonds & mix; remove from heat and let set 5 minutes.
Serve chicken over rice mixture.
From the Kraft Foods Magazine
This has become one of our favorite weekday dinners. You can make it your own by switching out the dressing (we like Roasted Red Pepper Italian) or the nuts or the beans.
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