Farmhouse Chicken Dinner

photo by:kraft

Surprise everyone with this smart and simple restaurant fake-out. The veggies cook with the chicken breasts and lend flavor to the creamy sauce.

time

prep:

15 min

total:

50 min

servings

total:

4 servings

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What You Need

1/4

cup flour

1/2

tsp. pepper

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

1/4

cup KRAFT Lite Zesty Italian Dressing

cups baby carrots

onion, cut into wedges

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

cups instant brown rice, uncooked

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

Tbsp. chopped fresh parsley

Make It

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.

SPOON rice 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 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.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

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.

Substitute

Substitute 8 bone-in chicken thighs with skin removed for the chicken breasts.

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lorimarc1

posted:9/17/2006

The chicken came out very moist and tasty. This recipe is great for Sunday dinner. My only problem was that the cream cheese for the sauce did not melt as expected so we had little lumps of cream cheese in the sauce, but it was still tasty.

andrew715

posted:9/17/2006

This dish was excellent. I made it for just myself and my fiance; supposed to be 4 servings. It was so good we both went back for seconds. So easy to make I would definately make it again.

amyr4900

posted:9/14/2006

This was good. I used boneless chicken and cooked it on my George Foreman grill to save even more fat, but I had to add the fat back when I made the sauce. The sauce was way too thin and so I added 8 oz of cream cheese and some flour to thicken. Other than that, it was tasty and pretty quick.

saturnqueen1

posted:9/14/2006

My 5yr old loves this dinner. I made some modifications, though. I cut up some boneless, skinless chicken breast into strips instead of using the whole breast. Goes a lot further that way when I have company. I also left out the carrots (we are not much of a cooked carrot family...love them raw, though) and used fresh zucchini from grandma's garden instead.

WUVIE

posted:9/13/2006

Today I made this dish for lunch, and as I type this, there is but one small serving left. It did not turn out looking like the recipe photo, though this happens at times. I ended up frustrated with it looking different, so I tossed everything into a casserole dish except the sauce, baked it for twenty minutes on 400° and then added the sauce when it came out, adding the parsley before serving. Very good!

a cook

posted:9/13/2006

I added a bag of baby spinach as the chicken was cooking and it was great

JulieAnn83

posted:9/12/2006

This recipe was so yummy and so easy!!! It was so satisfying, my husband gave it a 10 out of 10!

Sunnygirl11

posted:9/10/2006

This recipe was superb!! I used boneless chicken breasts and pre-cooked my carrots in the microwave. I loved the easy sauce. I served it over egg noddles instead of rice which was a big hit with my family. I definately will make this one again and again.

hisone

posted:9/8/2006

This recipe changes up the usual Chicken n' Rice Dinner adding veggies. My whole family loved it. I loved the sauce. I used 1 cup frozen green beans and only 1 cup of carrots. It was fantastic. This is by far one of my favorites!