Milanese Chicken & Rice Skillet
|Boneless skinless chicken breasts||1 Pound, thinly sliced|
|Olive oil/Vegetable oil||2 Tablespoon|
|Green onions||1 Cup (16 tbs), sliced|
|Green bell pepper||1⁄4 Cup (4 tbs), chopped|
|Garlic||2 Clove (10 gm), minced|
|Oregano leaves||1 Teaspoon, dried|
|Canned diced tomatoes||14 1⁄2 Ounce, undrained (1 Can)|
|Canned chicken broth||13 3⁄4 Ounce (1 Can)|
|Ground black pepper||1⁄4 Teaspoon|
|Long grain white rice||1 Cup (16 tbs)|
|Pitted ripe olives||1⁄2 Cup (8 tbs)|
|Frozen peas||1⁄3 Cup (5.33 tbs) (Thawed)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped basil/2 teaspoons dried basil leaves||2 Tablespoon|
|Chopped parsley/2 teaspoons parsley flakes||2 Tablespoon|
In large skillet, saute chicken in oil until no longer pink in center.
Add green onions, bell peppers, garlic and oregano; stir to coat.
Add tomatoes, chicken broth and black pepper; bring to a boil.
Stir in rice.
Cover; reduce heat and cook 20 minutes or until most of the liquid is absorbed.
Stir in olives, peas, cheese, basil and parsley.