In large nonstick skillet, heat oil. Add chicken; cook over medium-high heat 8 to 10 minutes or until light brown. Add tomatoes, water, rice, contents of seasoning packet and basil. Bring to a boil. Cover; reduce heat. Simmer 15 to 18 minutes or until liquid is absorbed and internal juices of chicken run clear.
Slice chicken and serve over rice.
Republished with Permission, National Chicken Council
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|Serving Size: 1 Serving (383g)|
|Recipe Makes: 4|
|Calories from Fat: 89 (26%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 136.9mg||42 %|
|Sodium 159.8mg||6 %|
|Potassium 847.2mg||22 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 2.8g|
|Protein 55.4g||79 %|
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Calories per serving: 338
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