Mediterranean Chicken

photo by:kraft

Chefs call using more than one form of the same ingredient layering, which is the key to the intense tomato flavor in this low-cal chicken dish. (You can just call it yum.)

time

prep:

5 min

total:

20 min

servings

total:

4 servings

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What You Need

cups instant brown rice, uncooked

small boneless skinless chicken breast halves (1 lb.)

small onion, chopped

tsp. dried oregano leaves

can (14-1/2 oz.) Italian-style diced tomatoes, drained

1/4

cup KRAFT Sun Dried Tomato Vinaigrette Dressing

tsp. minced garlic

1/4

cup sliced stuffed green olives

Make It

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.

SPOON rice onto platter; top with chicken and sauce.

Kraft Kitchens Tips

Serving Suggestion

Serve with your favorite steamed vegetable to round out the meal.

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ksunlin

posted:10/28/2007

I added more olives than the recipe called for. It was better than expected.

sdm0507

posted:10/25/2007

Very good, much better than I expected. Husband loved it! Will most def make again!

notachef:)

posted:10/23/2007

This dish was wonderful! It actually looked better than the picture. Full of flavor and very comforting. I will make it again and again. It was worth the try!

justme90

posted:10/19/2007

I'm not a huge fan of tomatoes but I thought this turned out VERY tasty. I used wheat rotini noodles instead of the rice as thats what I had onhand - drizzled them w/a little EVOO and they were fine. Also, I had some other type of Greek Vinegrette dressing I needed to use up so it worked out great. I will probably make this again because my boyfriend LOVED it!

pshepherd11

posted:10/17/2007

Very flavorful! I used 1/2 cup of the Sun Dried Tomato dressing instead of 1/4 and also covered and simmered it over low at the end. It was excellent, but my husband didn't like all the diced tomatoes.

GalSmiley

posted:10/16/2007

I would make it again, but my husband didn't like it as much as I did. I thought it had a great mix of flavors!

jbrisson

posted:10/12/2007

This is fantastic! I like a lot of sauce, so I increased the dressing to 3/4 of a cup. So good!

bjacrjwest

posted:10/12/2007

My whole family loved this recipe. It was sooo easy to make and is definitely a keeper.

Tara Lee01

posted:10/9/2007

This recipe was absolutely delicious! We added artchoke hearts and sun dried tomatoes which added flavor. Also cooked rice in chichen broth instead of water. Please keep these recipes coming...even my picky daughters are eating heathier!

a cook

posted:10/8/2007

Delicious! I made this for myself and my fiancé for dinner tonight. It only took a few minutes and tasted like it simmered for hours. Definitely a keeper.