- 4 boneless skinless chicken breasts
- 1 box rice pilaf
- 1 Tablespoon olive oil
- 1 (14 ounce) can of diced tomatoes, undrained
- 1 1/4 cups of water
- 1/4 cup chopped fresh basil or 1 1/2 teaspoon dried basil
In large nonstick skillet heat oil. Add chicken; cook over medium high heat 8 to 10 minutes or until light brown. Add tomatoes, rice,water, contents of seasoning packet, and basil. Bring to a boil. Cover; reduce heat. Simmer 15 to 18 minutes or until liquid is absorbed and internal juices of the chicken run clear.
Slice chicken and serve over rice.