Ingredients
6 boneless skinless chicken breast halves (1-1/2 pounds)1 tablespoon canola oil3/4 cup chopped sweet red pepper3/4 cup chopped green pepper1/2 cup chopped onion1/2 cup chopped fresh mushrooms1 garlic clove, minced2 cups uncooked instant brown rice2 cups chicken broth1-1/2 cups frozen corn, thawed1/4 teaspoon salt1/8 teaspoon pepper1/4 cup slivered almonds, toasted2 tablespoons minced parsley
Preparation
In a large skillet, brown chicken in oil for 4 minutes on each side or until a thermometer reads 170°. Remove and keep warm. In the same skillet, saute the peppers, onion and mushrooms until tender. Add garlic; cook 1 minute longer. Stir in the rice, broth, corn, salt and pepper; bring to a boil.
Transfer to an 11x7-in. baking dish coated with cooking spray. Top with chicken. Cover and bake at 350° for 20 minutes. Uncover; bake 5 minutes longer or until heated through. Sprinkle with almonds and parsley.
