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. minced fresh parsley

Instructions Jump to Ingredients ↑

  1. 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 20 min. or until chicken is done (165°F). Meanwhile, cook rice as directed on package; spoon onto platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm. Add Neufchatel and remaining broth to skillet; cook on high heat 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. Yield: 4 servings. * Made with quality cheeses crafted in the USA. Substitute: Substitute 8 bone-in chicken thighs with skin removed for the chicken breasts. Prepare as directed, cooking until chicken is done (165°F). Makeover Savings: We've taken a family favorite and made a few changes that will result in a savings of both fat and calories. We browned the chicken in KRAFT Light Zesty Italian Dressing instead of oil; used PHILADELPHIA Neufchatel Cheese instead of whipping cream; and didn't dip the chicken in eggs before coating it with flour. All these changes will save you 50 calories and 19 g of fat per serving.


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