4 small boneless skinless chicken breasts (1 lb./450 g)

1/4 cup  Kraft Italian Dressing, divided

1 can  25%-less-sodium chicken broth

1/2 tsp.  garlic powder

2 cups broccoli florets

1 cup  instant white rice, uncooked

1/4 cup sliced almonds, toasted, divided

 

COOK chicken in 2 Tbsp. dressing in large nonstick skillet on medium heat 4 min. on each side or until evenly browned.

STIR in broth, garlic powder and remaining dressing; bring to boil. Cover and simmer 5 min or until chicken is done. 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.