Cinnamon and cumin make this skillet chicken fragrant—and it tastes as good as it smells!
What You Need
Original recipe yields 6 servings
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
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Let's 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.
Stir in 1 cup thawed frozen peas along with rice.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 53g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.