Herbed Tomatoes, Chicken & Rice

• 14 cup reduced-fat Italian salad dressing
• 4 small boneless skinless chicken breast halves (about 1 lb.)
• 2 garlic cloves, minced
• 1 (28 ounce) can diced tomatoes, undrained
• 1 cup water
• 2 cups Minute brown rice, uncooked
• 1 cup shredded reduced-fat mozzarella cheese
• 1 medium tomatoes, chopped
• 2 tablespoons chopped cilantro
• 2 teaspoons dried rosemary, crushed (optional) or 2 teaspoons dried thyme (optional)

1. HEAT dressing in large skillet on medium heat.
2. Add chicken and garlic; cover.
3. Cook 5 minute on each side or until chicken is browned.
4. Remove from skillet; set aside.
5. ADD canned tomatoes (with dried rosemary &/or thyme - optional) and water to skillet.
6. Stir in rice; bring to boil.
7. Reduce heat to low; simmer, uncovered, 10 minute Return chicken to skillet.
8. Sprinkle with cheese; cover.
9. COOK on low heat 5 minute Top with tomato and cilantro.
10. Diet Exchange:.
11. 1 Fat,2 Vegetable,2-1/2 Starch,4 Meat (VL).

italian salad dressing, chicken, garlic, tomatoes, water, brown rice, mozzarella cheese, tomatoes, cilantro, rosemary

Taken from www.food.com/recipe/herbed-tomatoes-chicken-rice-145193 (may not work)