2 Chicken breasts -- boneless skinless
1 tablespoon olive or vegetable oil
1 14 1/2 oz. can diced tomatoes
1 1/4 cups water
1 6.8 oz package rice pilaf mix
1 1/2 teaspoons basil
If using individually fresh frozen chicken, remove protective ice glaze by
holding under cool running water for 1 - 2 minutes. Heat oil in a large
skillet. Add chicken, cook over medium high heat 8 - 10 minutes or until
lightly browned. Add tomatoes, water and rice with contents of seasoning packet. Bring to a boil.
Cover, reduce heat and simmer 15-18 minutes or until internal juices of
chicken run clear and liquid is absorbed. (Internal temperature should read 170 degrees.) Stir in basil. Slice chicken and serve over rice.
