This is a wonderful light and quick meal. I added a bit of thyme and rosemary to the chicken, extra garlic and some Italian seasonings as well. We had this with brown rice, and snap peas.I didn’t cook the rice on the stove as I don’t use instant, so you can make that before hand and just throw it together at the end. This came from my new iFood assistant app on my itouch 🙂 It’s really neat, it gives you budget wise recipes, healthy recipes which this one comes from, and lots of other stuff, I recommend it if you need dinner ideas in the palm of your hand !
1/4 cup Light House Italian Dressing
4 small boneless skinless chicken breast halves (1 lb.)
2 cloves garlic, minced
1 can (28 oz.) diced tomatoes, undrained
1 cup water
2 cups instant brown rice, uncooked
1 cup 2% Milk Shredded Mozzarella Cheese
1 fresh tomato, chopped
2 Tbsp. chopped cilantro
HEAT dressing in large skillet on medium heat. Add chicken and garlic; cover. Cook 5 min. on each side or until chicken is browned on both sides. Remove chicken from skillet; set aside.
ADD canned tomatoes and water to skillet; stir in rice. Bring to boil; simmer, uncovered, on low heat 10 min. Return chicken to skillet. Top with cheese; cover.
COOK 5 min. or until chicken is done (165ºF); top with remaining ingredients.