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Main dishes

Fragrant Skillet Chicken Breasts

photo by:kraft
Cinnamon and cumin make this skillet chicken fragrant—and it tastes as good as it smells!
time
prep:
30 min
total:
30 min
servings
total:
6 servings

What You Need

1
cup  PLANTERS Sliced Almonds
2
tsp.  ground cinnamon
2
tsp.  ground cumin
6
small   boneless skinless chicken breasts (1-1/2 lb.)
1
can  (10 oz.) enchilada sauce
1
can  (14-1/2 oz.) fat-free reduced-sodium chicken broth
1/2
cup  water
3
cups  instant white rice, uncooked
1/2
cup  raisins

Make It

COMBINE nuts, cinnamon and cumin in large skillet; cook and stir on medium-high heat 3 to 5 min. or until nuts are lightly toasted. Remove from skillet; set aside.

SPRAY skillet with cooking spray. Add chicken; cook 2 to 3 min. on each side or until lightly browned on both sides. Pour enchilada sauce over chicken; cover. Cook on medium heat 8 min. or until chicken is done (165ºF).

ADD chicken broth and water to skillet; bring to boil. Stir in rice, raisins and nut mixture; cover. Remove from heat. Let stand 5 min. Fluff rice with fork.

Kraft Kitchens Tips

Special Extra
Stir in 1 cup thawed frozen peas along with rice.
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