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

add your photo

add to shopping list

add to recipe box

send/share

What You Need

cups instant brown rice, uncooked

small boneless skinless chicken breasts (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.

Rate recipes, or edit your previous ratings and more. Sign In

diliddy91899

posted:11/4/2008

I made this for birthday party, and everyone loved it!

LOIS3208

posted:10/23/2008

Next time I will marinate the chicken in Kraft Tuscan House Italian dressing to give the chicken a little more flavor. Added artichoke hearts and cooked it in the slow cooker and it turned out great. Will definitely make this again!

lindsayvoitik

posted:10/21/2008

I didn't have sun-dried tomato dressing so I just used Itallian and I substitued the green olives for black. I stuck all the ingrediants in a crock pot and it turned out perfect! My husband loved it, will definatly make this again.

sydmurrsam

posted:9/27/2008

This was awesome!

a cook

posted:9/17/2008

Absolutely loved this recipe. I cooked it in a crockpot all day and it was so moist and tasty. What suprised me was my picky "I don't like tomatoes" daughter ate it also.

a cook

posted:9/11/2008

Very simple, moist chicken. I pan seared in EVOO with salt, pepper and oregano seasoned on the chicken. I used feta cheese stuffed green olived and then topped with crumbled feta cheese. The olives were a bit overpowering for the chicken. May try kalamata or black olives next time.

Naon

posted:8/27/2008

We loved this. Are going to try using black olives next time.

boobaby

posted:8/16/2008

Made while kids were out of town. Hubby and I thought was edible but will not make this again. My kids would not of eaten this!

hmsmiller

posted:8/6/2008

I have been begged by famliy to keep making this, and I agree it is wonderful. I did however make a couple changes. I used ground oregano and dusted each side of the breasts as they were browning. And I used (2) cans un-drained Diced Tomatoes with garlic,& basil in lieu of the Italian Tomatoes which I could not find @ my store, this also makes a nice amount of 'gravy' or 'sauce' for your rice. And I opted out of adding any additional garlic. The garlic in the diced tomatoes added enough and I also added about a 1/3 cup of water to allow the chicken to steam cook for about 15min once browned. This is so delicious and we normally hate olives. I add extra because they add such a nice flavor and they taste great too. And a tip- the longer you can leave this simmering the moister more flavorful the whole pot becomes. I normally leave it for at least 30min. just simmering. WE LOVE this recipe.

a cook

posted:6/26/2008

we all liked it, Terry asked me to make this again.