Creamy Chicken & Cranberry-Pecan Wild Rice

• 1 pkg. (6 oz.) long-grain & wild rice
• 2 Tbsp. flour
• 1/2 tsp. each dried thyme leaves and black pepper
• 6 small boneless skinless chicken breasts (1-1/2 lb.)
• 2 Tbsp. oil
• 1/2 cup dried cranberries
• 1/2 cup chopped PLANTERS Pecans, toasted
• 6 green onions, sliced, divided
• 1 cup fat-free reduced-sodium chicken broth
• 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1. Cook rice mix as directed on package.
2. Meanwhile, mix flour, thyme and pepper; coat chicken with flour mixture.
3. Heat oil in large skillet on medium heat.
4. Add chicken; cook 5 to 6 min.
5. on each side or until done (165 degrees F).
6. Stir cranberries, nuts and 1/3 cup onions into cooked rice; spoon onto platter.
7. Remove chicken from skillet, reserving drippings in skillet.
8. Place chicken over rice mixture; cover to keep warm.
9. Add broth to skillet; stir to loosen browned bits from bottom of skillet.
10. Add cream cheese; cook 2 to 3 min.
11. or until cream cheese is melted and sauce begins to thicken, stirring constantly with whisk.
12. Spoon some of the sauce over chicken; sprinkle with remaining onions.
13. Serve with remaining sauce.

longgrain, flour, thyme, chicken breasts, oil, cranberries, pecans, green onions, chicken broth, philadelphia cream cheese

Taken from www.kraftrecipes.com/recipes/creamy-chicken-cranberry-pecan-wild-rice-113864.aspx (may not work)