Down Home, Southern-Style Chicken & Rice Dinner

• 1 slice OSCAR MAYER Lower Sodium Bacon
• 4 small boneless skinless chicken breasts (about 1 lb.)
• black pepper
• 1 can (10-3/4 oz.) reduced sodium chicken broth
• 1 soup can (1-1/3 cups) water
• 1 pkg. (10 oz.) frozen collard greens, thawed, squeezed dry
• 2 cups instant brown rice, uncooked

1. Cook bacon in large nonstick skillet until crisp.
2. Drain bacon, reserving drippings in skillet.
3. Crumble bacon; set aside.
4. Add chicken to skillet.
5. Season well with pepper; cover.
6. Cook 4 min.
7. on each side or until cooked through.
8. Remove chicken from skillet.
9. Add broth, water and greens to skillet; stir.
10. Bring to boil.
11. Stir in rice.
12. Top with chicken; cover.
13. Cook on medium-low heat 5 min.
14. Remove from heat.
15. Let stand 5 to 7 min.
16. or until liquid is absorbed.
17. Stir.
18. Sprinkle with reserved crumbled bacon.

lower, chicken breasts, black pepper, chicken broth, soup, collard greens, instant brown rice

Taken from www.kraftrecipes.com/recipes/down-home-southern-style-chicken-rice-dinner-53532.aspx (may not work)