Wednesday, September 9, 2009

Smothered Chicken and Brown Rice

image

4 slices OSCAR MAYER Bacon, chopped

4 small  boneless skinless chicken breast halves (1 lb.)

4 large carrots (1 lb.), thinly sliced

1 large  onion, chopped

1 cup fat-free reduced-sodium chicken broth, divided

2 oz.  (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

3 cups hot cooked brown rice

Make It!

COOK and stir bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.

ADD chicken to skillet; cook 5 to 6 min. on each side or until golden brown on both sides and done (165ºF). Transfer chicken to plate; cover to keep warm. Add vegetables and 1/2 cup broth to skillet; cover and simmer 10 min. or until vegetables are tender.

STIR in broth and Neufchatel; cook, uncovered, 2 min. or until Neufchatel is melted and sauce is thickened, stirring frequently. Return chicken to skillet; cook 2 min. or until heated through. Spoon rice onto serving plate; top with chicken, sauce and bacon.

from Food and Family-- Fall 2009 Issue

Print this post

No comments: