Creamy Chicken Dijon

• 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

1. Bring broth to boil in medium saucepan on medium-high heat.
2. Add rice and green beans; stir.
3. Cover.
4. Reduce heat to medium-low; simmer 5 min.
5. Remove from heat; let stand 5 min.
6. or until broth is completely absorbed.
7. Meanwhile, brush both sides of chicken evenly with mustard; sprinkle with rosemary.
8. Heat large nonstick skillet sprayed with cooking spray on medium heat.
9. Add chicken; cook 5 min.
10. on each side or until browned on both sides and cooked through (170F).
11. Remove from skillet; cover to keep warm.
12. Add Neufchatel, milk and dressing to skillet; cook until Neufchatel is completely melted and mixture is well blended, stirring constantly with wire whisk.
13. Serve chicken and rice drizzled with the sauce.

chicken broth, instant brown rice, green beans, chicken breasts, poupon, rosemary, milk, italian dressing

Taken from www.kraftrecipes.com/recipes/creamy-chicken-dijon-144079.aspx (may not work)