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MIX 1/2 cup cooking creme and 2 Tbsp. broth until blended; pour over chicken in shallow dish. Turn to evenly coat both sides of each breast. Refrigerate 30 min.
HEAT grill pan on medium heat. Remove chicken from cooking creme mixture; discard cooking creme mixture. Grill chicken 10 to 12 min. or until done (165ºF), turning after 6 min.
MEANWHILE, bring remaining broth and vegetables to boil in medium saucepan. Stir in rice; return to boil. Cover; simmer on medium-low heat 5 min. Remove from heat; stir in remaining cooking creme. Let stand, covered, 5 min.
SERVE chicken over rice mixture.