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4 boneless skinless Chicken Breast halves
Salt and Pepper to taste
2 Tablespoons Olive Oil
2 Medium Onion, chopped
1 Package Tabbouleh(5.25 oz)
1/2 Teaspoon ground Coriander Seed
1/4 Teaspoon ground Cumin
1 Can reduced-sodium Chicken Broth(14.5 oz.)
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Pat chicken dry with paper towels and season with salt and pepper. In a large non-stick skillet, over medium-high heat, heat oil. Add chicken and brown both sides, about 5 to 6 minutes per side. Remove chicken from skillet Add onions and cook until translucent, 2 to 3 minutes. Add tabbouleh (including spice packet), remaining spices, broth, and 1 cup hot water. Arrange chicken breasts on top of tabbouleh. Cover; reduce heat to medium-low. Cook 10 to 15 minutes or until chicken is cooked through.
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