Chimichurri Chicken and Rice

Ingredients

• 2 lb chicken breasts bone-in cut in half
• 14 oz chicken broth fat-free reduced-sodium canned
• 2  onions cut into wedges
• 2 Tbsp parmesan cheese grated kraft
• 1 cup rice long-grain white uncooked
• 6 servings our favorite chimichurri 
• 6 servings our favorite chimichurri 

Equipment

• frying pan
• oven
• dutch oven

Directions

1. Heat oven to 350F.
2. Cook chicken and onions in Dutch oven or large deep skillet on medium heat 6 min. or until chicken is lightly browned, turning chicken after 3 min. and stirring onions occasionally.
3. Remove from pan; cover to keep warm.
4. Add rice to pan; cook and stir 30 sec.
5. Add broth and half of Our Favorite Chimichurri; bring to boil.
6. Add chicken and onions. (Do not stir.) Cover tightly.
7. Bake 30 min. Top with remaining Our Favorite Chimichurri.
8. Bake, covered, 5 min. Top with cheese.