Dijon mustard and Neufchatel cheese give this classic chicken and brown rice dish its flavorful and oh-so-creamy sauce.
What You Need
Original recipe yields 4 servings
1 can (14 oz.) fat-free reduced-sodium chicken broth
2 cups instant brown rice, uncooked
1 pkg. (10 oz.) frozen cut green beans, thawed
4 small boneless skinless chicken breasts (1 lb.)
4 tsp. GREY POUPON Dijon Mustard
1 tsp. dried rosemary leaves, crushed
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1/2 cup fat-free milk
1/4 cup KRAFT Lite Zesty Italian Dressing
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Let's Make It
Bring broth to boil in medium saucepan on medium-high heat. Add rice and green beans; stir. Cover. Reduce heat to medium-low; simmer 5 min. Remove from heat; let stand 5 min. or until broth is completely absorbed.
Meanwhile, brush both sides of chicken evenly with mustard; sprinkle with rosemary. Heat large nonstick skillet sprayed with cooking spray on medium heat. Add chicken; cook 5 min. on each side or until browned on both sides and cooked through (170°F). Remove from skillet; cover to keep warm.
Add Neufchatel, milk and dressing to skillet; cook until Neufchatel is completely melted and mixture is well blended, stirring constantly with wire whisk. Serve chicken and rice drizzled with the sauce.
Substitute frozen mixed vegetables for the green beans.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.