Prep: 2 minutes; Cook: 10 minutes. Prepare 3 cups cooked rice by using 1 extra-large bag boil-in-bag rice, and cook according to package directions using fat-free, less-sodium chicken broth instead of water. Start the rice first, and let it cook while you prepare the chicken.
2 tablespoons light butter, softened
1/4 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
1 pound chicken breast tenders
3 cups hot cooked long-grain rice
How to Make It
Combine butter and next 3 ingredients in a small bowl.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook 4 to 5 minutes on each side or until done.
Remove pan from heat, add butter mixture, and toss to coat chicken evenly. Serve immediately over rice.