Herbed Tomatoes, Chicken & Rice

By jenlin

This delicious, low calorie, low fat meal is full of flavor and provides two servings of vegetables. From Kraft.

Ingredients

• 1/4 cup reduced-fat Italian salad dressing
• 4 small boneless skinless chicken breast halves (about 1 lb.)
• 2 garlic cloves, minced
• 1 (28 ounce) can diced tomatoes, undrained
• 1 cup water
• 2 cups Minute brown rice, uncooked
• 1 cup shredded reduced-fat mozzarella cheese
• 1 medium tomato, chopped
• 2 tablespoons chopped cilantro
• 2 teaspoons dried rosemary, crushed (optional) or 2 teaspoons dried thyme (optional)

Preparation

Step 1

1 HEAT dressing in large skillet on medium heat. Add chicken and garlic; cover. Cook 5 minute on each side or until chicken is browned. Remove from skillet; set aside. 2 ADD canned tomatoes (with dried rosemary &/or thyme - optional) and water to skillet. Stir in rice; bring to boil. Reduce heat to low; simmer, uncovered, 10 minute Return chicken to skillet. Sprinkle with cheese; cover. 3 COOK on low heat 5 minute Top with tomato and cilantro. 4 Diet Exchange:. 5 1 Fat,2 Vegetable,2-1/2 Starch,4 Meat (VL).