- Pound chicken to ½-inch thick; sprinkle with 1 tablespoon Rustic Herb Seasoning. Salt and pepper as desired.
- In large skillet, heat oil over medium-high heat. Add chicken; sauté until internal temperature reaches 165°F on an instant-read food thermometer, about 10-12 minutes. Remove from skillet; keep warm.
- Add drained tomatoes, cream cheese and remaining 1 tablespoon Rustic Herb Seasoning to skillet. Simmer, stirring frequently, until cheese is melted. Add reserved tomato juice as needed to thin sauce to desired thickness. Salt and pepper as desired. Simmer 5 minutes, stirring occasionally.
- Serve chicken over cooked rice with sauce.
Makes 6 servings.
Serve with steamed broccoli.
Make ahead & freeze: Combine step 1 in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.