Balsamic Chicken & Vegetable Skillet

• 1 tsp. oil
• 1 lb. boneless skinless chicken thighs Safeway 1 lb For $1.99 thru 02/09
• 1 onion, cut lengthwise in half, then crosswise into thin slices King Sooper's 1 lb For $0.99 thru 02/09
• 3 cloves garlic, minced
• 1/2 lb. fresh green beans, trimmed
• 1/4 cup fat-free reduced-sodium chicken broth
• 1/4 cup KRAFT Balsamic Vinaigrette Dressing
• 1 cup grape tomatoes, cut in half
• 2 Tbsp. chopped fresh basil

1. Heat oil in large skillet on medium-high heat.
2. Add chicken; cook 4 min.
3. on each side.
4. (Chicken will not be done.)
5. Remove chicken from skillet; cover to keep warm.
6. Add onions to skillet; cook and stir 4 min.
7. or until crisp-tender, adding garlic for the last minute.
8. Add beans and broth; cook and stir 6 min.
9. or until beans are crisp-tender.
10. Remove bean mixture from skillet; cover to keep warm.
11. Return chicken to skillet with the dressing and tomatoes; cook 3 to 4 min.
12. or until tomatoes begin to soften and chicken is done (165 degrees F).
13. Spoon bean mixture onto platter; top with chicken, tomato mixture and basil.

oil, chicken, onion, garlic, fresh green beans, chicken broth, grape tomatoes, fresh basil

Taken from www.kraftrecipes.com/recipes/balsamic-chicken-vegetable-skillet-164868.aspx (may not work)