Almond Chicken and Rice

• 4 small boneless skinless chicken breasts (1 lb.)
• 1/4 cup KRAFT Tuscan House Italian Dressing, divided
• 1-1/4 cups fat-free reduced-sodium chicken broth
• 1/2 tsp. garlic powder
• 2 cups broccoli florets
• 1 cup instant white rice, uncooked
• 1/4 cup PLANTERS Sliced Almonds, toasted, divided

1. Cook chicken in 2 Tbsp.
2. dressing in large nonstick skillet on medium heat 4 min.
3. on each side or until evenly browned.
4. Stir in broth, garlic powder and remaining dressing; bring to boil.
5. Cover; simmer 5 min or until chicken is done (165 degrees F).
6. Remove chicken; cover to keep warm.
7. Add broccoli to skillet; cook, uncovered, 3 min.
8. Stir in rice and 3 Tbsp.
9. nuts.
10. Remove from heat; cover.
11. Let stand 7 min.
12. Serve chicken over rice; top with remaining nuts.

chicken breasts, italian dressing, chicken broth, garlic powder, broccoli florets, instant white rice

Taken from www.kraftrecipes.com/recipes/almond-chicken-rice-114137.aspx (may not work)