2 tbsp. oil
3 lb. chicken breast, skinned and cut up
16 oz. stewed tomatoes
1 c. dry white wine
1/3 c. white rice
1/3 c. wild rice
1/3 c. brown rice
1 env. dry onion soup mix
1/4 tsp. pepper
2 c. shredded Monterey Jack cheese
Slivered almonds

Cook chicken pieces in oil until opaque. Drain tomatoes from juice, saving juice. Combine drained juice, wine, and enough water to make 2 1/2 liquid. Pour liquid into covered, oven proof skillet, stir in tomatoes, rice, soup mix, and pepper. Heat to boiling. Place chicken in rice mixture. Cover and bake at 325 degrees for 45 minutes. Uncover, sprinkle with cheese and almonds. Return to oven and bake uncovered 15 more minutes.