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Main dishes

Creamy Chicken & Cranberry-Pecan Wild Rice

Creamy Chicken & Cranberry-Pecan Wild Rice recipe
photo by:kraft
The chicken and rice skillet you cook on weeknights gets upgraded with cranberries and pecans to deliver a weekend dish that wows.
time
prep:
10 min
total:
35 min
servings
total:
6 servings
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What You Need

1
pkg.  (6 oz.) long-grain & wild rice side dish
2
Tbsp.  flour
1/2
tsp.  each dried thyme leaves and black pepper
6
small  boneless skinless chicken breasts (1-1/2 lb.)
2
Tbsp.  oil
1/2
cup  dried cranberries
1/2
cup  coarsely chopped PLANTERS Pecans, toasted
6
 green onions, sliced, divided
1
cup  fat-free reduced-sodium chicken broth
6
oz.  (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Make It

COOK rice mix as directed on package. Meanwhile, mix flour, thyme and pepper; use to coat chicken. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165ºF).

STIR cranberries, nuts and 1/3 cup onions into cooked rice; spoon onto platter. Remove chicken from skillet, reserving drippings in skillet. Place chicken over rice mixture; cover to keep warm.

ADD broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook on medium heat 2 to 3 min. or until cream cheese is melted and sauce is thickened, stirring constantly with whisk. Spoon half the sauce over chicken; sprinkle with remaining onions. Serve remaining sauce on the side.

Kraft Kitchens Tips

Serving Suggestion
Serve with your favorite steamed vegetable to round out the meal.
Substitute
Substitute PLANTERS Walnut Pieces for the pecan pieces.
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