Fragrant Skillet Chicken Breasts

• 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

1. Combine nuts, cinnamon and cumin in large skillet; cook and stir on medium-high heat 3 to 5 min.
2. or until nuts are lightly toasted.
3. Remove from skillet; set aside.
4. Spray skillet with cooking spray.
5. Add chicken; cook 2 to 3 min.
6. on each side or until lightly browned on both sides.
7. Pour enchilada sauce over chicken; cover.
8. Cook on medium heat 8 min.
9. or until chicken is done (165 degrees F).
10. Add chicken broth and water to skillet; bring to boil.
11. Stir in rice, raisins and nut mixture; cover.
12. Remove from heat.
13. Let stand 5 min.
14. Fluff rice with fork.

almonds, ground cinnamon, ground cumin, chicken breasts, enchilada sauce, chicken broth, water, instant white rice, raisins

Taken from www.kraftrecipes.com/recipes/fragrant-skillet-chicken-breasts-145182.aspx (may not work)