Recipe provided courtesy of the National Chicken Council.
4 boneless, skinless chicken breasts
1 (6-ounce) package rice pilaf
1 tablespoon olive oil
1 (14.5-ounce) can diced tomatoes, undrained
1/4 cup fresh basil (or 1 1/2 teaspoons dried)
1 1/4 cups water
- In large nonstick skillet, heat oil. Add chicken; cook over medium-high heat 8 to 10 minutes or until light brown.
- Add tomatoes, water, rice, contents of seasoning packet and basil. Bring to a boil. Cover; reduce heat. Simmer 15 to 18 minutes or until liquid is absorbed and internal juices of chicken run clear.
- Slice chicken and serve over rice.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 340; Total Fat: 9g; Cholesterol: 70mg; Total Carbs: 38g; Protein: 30g; Sodium: 960mg.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.