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Almond Chicken and Rice
4 small boneless chicken breast halves (1 lb.)
1/4 cup Kraft Tuscan House Italian Dressing and Marinade, divided
1 1/4 cups fat-free reduced-sodium chicken broth
1/2 tsp. garlic powder
2 cups broccoli florets
1 cup instant white rice, uncooked
1/4 sliced almonds, toasted, divided
Cook chicken in 2 tbsp. dressing in large nonstick skillet on medium heat 4 minutes on each side or until evenly browned.
Stir in broth, garlic powder and remaining dressing; bring to boil. Cover; simmer 5 min. or until chicken is done (165* F). Remove chicken; cover to keep warm.
Add broccoli to skillet; cook, uncovered, 3 min. Stir in rice and 3 Tbsp. nuts. Remove from heat; cover. Let stand 7 min. Serve chicken over rice; top with remaining nuts.
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