Cranberry-Pecan Glazed Chicken Dinner

• 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
• 2 cups instant brown rice, uncooked
• 2 1/2 cups small broccoli florets
• 1/4 cup dried cranberries
• 4 boneless skinless chicken thighs (1 lb.), 1/2 inch thick
• 1/4 cup KRAFT Thick & Spicy Barbecue Sauce
• 1/4 cup cranberry juice
• 3 Tbsp. maple-flavored or pancake syrup
• 2 Tbsp. chopped PLANTERS Pecans, toasted

1. Bring broth to boil in medium saucepan on medium-high heat; stir in rice.
2. Cover; simmer on medium-low heat 3 min.
3. Add broccoli and cranberries; stir.
4. Simmer, covered, 2 min.
5. Remove from heat; let stand 5 min.
6. or until broth is completely absorbed.
7. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium heat.
8. Add chicken thighs; cook 8 to 10 min.
9. on each side or until done (170F).
10. Remove from skillet; cover to keep warm.
11. Add barbecue sauce, juice and syrup to same skillet; stir.
12. Bring to boil; cook on medium-high heat 3 min.
13. or until thickened, stirring occasionally.
14. Fluff rice with fork.
15. Serve chicken and rice topped with sauce and nuts.

chicken broth, instant brown rice, broccoli florets, cranberries, chicken, barbecue sauce, cranberry juice, maple, pecans

Taken from www.kraftrecipes.com/recipes/cranberry-pecan-glazed-chicken-dinner-184233.aspx (may not work)