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HEAT dressing in large skillet on medium-high heat. Add onions; cook 5 min., stirring occasionally. Stir in paprika and pepper.
ADD chicken; cook 2 min. on each side. Add broth. Bring to boil; cover. Simmer on low heat 15 min. or until chicken is done (165ºF). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
ADD sour cream to drippings; stir to scrape up browned bits from bottom of skillet. Cook and stir 5 min. or until heated through; spoon over chicken. Serve over rice.