Preheat oven to 350F. Heat oil in a large flameproof casserole over medium heat. Saut chicken 2-3 minutes per side until lightly golden. Season with salt and pepper to taste. Transfer to a platter. Add next 4 ingredients to casserole. Saut about 3 minutes or until onion is softened. Stir in rice and salt to taste. Saut 2 minutes or until rice is opaque. Stir in remaining ingredients, except cilantro. Bring to boil and cover casserole. Transfer to oven and bake 30 minutes until liquid is almost absorbed. Remove cover. Arrange cooked chicken breasts on top of rice, adding any juices that have accumulated on the platter. Cover and bake another 20 minutes or until chicken is cooked throughout and liquid is absorbed. Sprinkle with cilantro before serving.