Friday, September 25, 2009

Smothered Chicken with Brown Rice

I was thumbing through my Kraft Foods magazine this afternoon and saw a recipe that looked pretty tasty, and when I read over the ingredients, I had everything on hand so I thought I would give it a try! Click here for a link to the original recipe.

I really liked the taste of the meal, although it took longer to make than I expected (about an hour). The recipe said it served 4, but I got a good 6 servings out of it! Weight Watchers points: four servings, 8 points, six servings 6 points.

Smothered Chicken with Brown Rice
  • 4 slices bacon (I cooked up 7 or 8 because I know my boys like bacon)
  • 4 small boneless skinless chicken breast halves (1 lb.)
  • 4 large carrots (1 lb.), thinly sliced
  • 1 medium onion, chopped
  • 1 cup fat-free chicken broth, divided (I used 2 bouillon cubes dissolved in 1 cup boiling water)
  • 2 oz. cream cheese (I used 3 sections of Laughing Cow cheese)
  • 3 cups hot cooked brown rice
Cook and stir bacon in large nonstick skillet on medium heat until crisp. Remove bacon from skillet and drain on paper towel. Discard drippings.

Add chicken to skillet and cook 5 to 6 minutes on each side until golden brown and done to 165 degrees F. Transfer chicken to plate and cover with foil to keep warm.

Add carrots and onions to skillet with 1/2 cup of broth. Cover and simmer 10 min. or until vegetables are tender.

Stir in broth and cream cheese. Cook, uncovered, 2 minutes or until cheese is melted and sauce is thickening, stirring frequently. Return chicken to skillet and cook 2 minutes or until heated through.

Spoon rice onto serving plate and top with chicken, sauce, and bacon.

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