• 4servings
  • 50minutes
  • 470calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsFluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup flour

  2. 1/2 tsp. pepper

  3. 4 small bone-in chicken breast halves (1-1/2 lb.), skin removed

  4. 1/4 cup KRAFT Light Zesty Italian Dressing

  5. 2 cups baby carrots

  6. 1 onion , cut into wedges

  7. 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth , divided

  8. 2 cups instant brown rice , uncooked

  9. 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese , cubed

  10. 2 Tbsp. chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. photo by:

  2. kraft MIX flour and pepper in shallow dish. Add chicken; turn to coat both sides of each piece. Gently shake off excess flour. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-sides down; cook 5 to 6 min. or until golden brown. Turn chicken. Add carrots, onions and 1 cup broth; cover. Simmer on medium-low heat 20 min. or until chicken is done (165°F). Meanwhile, cook rice as directed on package.

  3. SPOON rice onto platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.

  4. ADD Neufchatel and remaining broth to liquid remaining in skillet; cook on medium-high heat 5 min. or until Neufchatel is melted and sauce is well blended, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until slightly thickened, stirring occasionally. Spoon over chicken and vegetables; top with parsley.


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