Recipe by PHILADELPHIA Cream Cheese
"Chicken breasts in a seasoned flour coating are pan-fried till golden brown, then simmered with carrots and onions in a flavorful skillet sauce, placed on hot cooked brown rice, and sprinkled with fresh parsley."
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small bone-in chicken breast halves, skin removed
KRAFT Light Zesty Italian Dressing
onion, cut into wedges
1 (14.5 ounce) can
fat-free reduced-sodium chicken broth, divided
instant brown rice, uncooked
1/2 (8 ounce) container
PHILADELPHIA Neufchatel Cheese, cubed
chopped fresh parsley
I made this last night and my family LOVED it. Instead of using a skillet I made it in the clowcooker. It was awsome.
I debated between a 3 and a 4. I think this recipe has a lot of potential. Cooking with the dressing was interesting (although you can't really taste the dressing), as was the "quick roasting," which is essentially what happened in the skillet while it simmered. And, while my husband and I liked the creaminess of the sauce, we both agreed that it needed a lot more flavor. If I make this again, I'll probably leave out the veggies (and serve a fresh salad on the side), and either simmer down the cooking liquid to use as a sauce (in the hopes of keeping the tang of the dressing) or, if I do add the cream cheese at the end, also add some dijon mustard or something else to give it some flavor.
This is my husband's favorite!
I love this dish, but the flavor of the cream cheese can be strong. I use a lot of salt and pepper to help.
This is totally bland in a "hospital food" kind of way. If you are somebody who's watching their sodium and used to blandness, this will be right up your alley.
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