Mediterranean Chicken

• 1 cup long-grain white rice, uncooked
• 4 small boneless skinless chicken breasts (1 lb.)
• 1 small onion, chopped
• 1 tsp. dried oregano leaves
• 1 can (14-1/2 oz.) Italian-style diced tomatoes, drained
• 1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
• 2 tsp. minced garlic
• 1/4 cup sliced pimento-stuffed green olives

1. Cook rice as directed on package, omitting salt.
2. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium heat.
3. Add chicken and onions; sprinkle with oregano.
4. Cook 6 min.
5. or until chicken is lightly browned on both sides and onions are crisp-tender, turning chicken after 3 min.
6. and stirring onions occasionally.
7. Add tomatoes, dressing and garlic; stir gently.
8. Cook 4 to 6 min.
9. or until chicken is done (165 degrees F), turning chicken after 3 min.
10. Stir in olives.
11. Spoon rice onto platter; top with chicken and sauce.

longgrain white rice, chicken breasts, onion, oregano, italianstyle diced tomatoes, tomato vinaigrette, garlic, green olives

Taken from www.kraftrecipes.com/recipes/mediterranean-chicken-107390.aspx (may not work)