Farmhouse Chicken Dinner

By AllisonClayman

Ingredients

• 1/4 cup flour
• 1/2 tsp. pepper
• 4 small bone-in chicken breast halves (1-1/2 lb.), skin removed
• 1/4 cup KRAFT Light Zesty Italian Dressing
• 2 cups baby carrots
• 1 onion, cut into wedges
• 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided
• 2 cups instant brown rice, uncooked
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 2 Tbsp. chopped fresh parsley

Details

Servings 4
Adapted from kraftfoods.com

Preparation

Step 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. * Made with quality cheeses crafted in the USA. Kraft Kitchens TipsMakeover SavingsWe've taken a family favorite and made a few changes that will save 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 in flour. All these changes will save you 50 calories and 19 g of fat per serving!SubstituteSubstitute 8 bone-in chicken thighs with skin removed for the chicken breasts. Prepare as directed, cooking until chicken is done (165°F).