Grilled Chicken Breasts & Broccoli Rice Pilaf

• 1 tub (10 oz.) PHILADELPHIA Italian Herb Cooking Creme, divided
• 1 can (14.5 oz.) fat-free reduced-sodium chicken broth, divided
• 4 small boneless skinless chicken breasts (1 lb.)
• 1/2 cup each chopped onions and red peppers King Sooper's 1 lb For $0.99 thru 02/09
• 1 cup frozen broccoli cuts, thawed, drained
• 1-1/2 cups instant brown rice, uncooked

1. Mix 1/2 cup cooking creme and 2 Tbsp.
2. broth until blended; pour over chicken in shallow dish.
3. Turn to evenly coat both sides of each breast.
4. Refrigerate 30 min.
5. Heat grill pan on medium heat.
6. Remove chicken from cooking creme mixture; discard cooking creme mixture.
7. Grill chicken 10 to 12 min.
8. or until done (165 degrees F), turning after 6 min.
9. Meanwhile, bring remaining broth and vegetables to boil in medium saucepan.
10. Stir in rice; return to boil.
11. Cover; simmer on medium-low heat 5 min.
12. Remove from heat; stir in remaining cooking creme.
13. Let stand, covered, 5 min.
14. Serve chicken over rice mixture.

philadelphia italian, chicken broth, chicken breasts, onions, frozen broccoli cuts, instant brown rice

Taken from www.kraftrecipes.com/recipes/grilled-chicken-breasts-broccoli-rice-pilaf-154769.aspx (may not work)