Chicken with Apricots, Walnuts & Rice

• 1 Tbsp. canola oil
• 2 medium yellow onions, minced
• 1 lb. boneless skinless chicken breast
• 1 Tbsp. very low-sodium chicken bouillon granules
• 1 cup apricot nectar
• 1/2 cup dried apricots, chopped
• 2 cups instant brown rice, uncooked
• 2 medium green peppers, sliced
• 1/2 cup PLANTERS Walnuts, chopped
• 4 SNACKWELL'S Sugar Free Lemon Creme Sandwich Cookies
• 32 fl oz (4 cups) drinking water

1. Pour oil into large nonstick skillet on medium heat.
2. Add onions and chicken; increase heat to high.
3. Stir in 2 Tbsp.
4. water and chicken bouillon granules; cook until chicken is browned and cooked through and onions are tender.
5. Remove from pan and keep warm.
6. Add apricot nectar, apricots, rice, peppers, and 1 cup water to skillet; cover and bring to a boil.
7. Reduce heat and simmer about 10 min.
8. Remove from heat, place chicken on top of rice mixture and allow to sit 5 min.
9. Divide evenly among 4 plates.
10. Sprinkle each with 2 Tbsp.
11. walnuts when ready to serve.
12. Enjoy 1 cookie per serving for dessert.
13. Serve each person an 8 fl oz glass of water.

canola oil, yellow onions, boneless skinless chicken breast, chicken bouillon granules, apricot nectar, dried apricots, instant brown rice, green peppers, walnuts, s sugar, water

Taken from www.kraftrecipes.com/recipes/chicken-apricots-walnuts-rice-62105.aspx (may not work)