Monday, June 7, 2010

Mediterranean Chicken and Rice

2 cups instant brown rice, uncooked
4 small boneless skinless chicken breast halves (1 lb.)
1 small onion, chopped
1 tsp. dried oregano leaves
1 can (14-1/2 oz.) Italian-style diced tomatoes, drained
1/4 cup KRAFT Sun-Dried Tomato Dressing
4 tsp. minced garlic
1/4 cup sliced stuffed green olives

COOK rice as directed on package.

MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium heat.

Add chicken, onions and oregano; cook 6 min. or until chicken is lightly browned on both sides and onions are crisp-tender, turning chicken after 3 min.

Add tomatoes, dressing and garlic; stir gently. Cook 4 to 6 min. or until chicken is done (165ºF), turning chicken after 3 min. Stir in olives.

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