Smothered Chicken with Brown Rice

• 4 slices OSCAR MAYER Bacon, cut into 1-inch pieces Rite Aid 2 For $7.00 thru 02/06
• 4 small boneless skinless chicken breasts (1 lb.)
• 4 large carrots (1 lb.), thinly sliced
• 1 large onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 cup fat-free reduced-sodium chicken broth, divided
• 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 3 cups hot cooked long-grain brown rice

1. Cook and stir bacon in large nonstick skillet on medium heat until crisp.
2. Use slotted spoon to remove bacon from skillet; drain on paper towels.
3. Discard drippings from skillet.
4. Add chicken to skillet; cook 5 to 6 min.
5. on each side or until golden brown on both sides and done (165 degrees F).
6. Transfer chicken to plate; cover to keep warm.
7. Add vegetables and 1/2 cup broth to skillet; cover and simmer 10 min.
8. or until vegetables are tender.
9. Stir in remaining broth and Neufchatel; cook, uncovered, 2 min.
10. or until Neufchatel is melted and sauce is thickened, stirring frequently.
11. Return chicken to skillet; cook 2 min.
12. or until heated through.
13. Spoon rice onto serving plate; top with chicken, sauce and bacon.

bacon, chicken breasts, carrots, onion, chicken broth, cheese, hot cooked

Taken from www.kraftrecipes.com/recipes/smothered-chicken-brown-rice-114146.aspx (may not work)