INGREDIENTS

  • 2 tablespoons flour
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon black pepper
  • 6 small boneless skinless chicken breast halves (1-1/2 lb)
  • 2 tablespoons canola oil
  • 1/2 cup dried cranberries
  • 1/2 cup pecan pieces , toasted
  • 6 green onions , sliced, divided
  • 1 (6ounce)package long grain and wild rice blend, side dish prepared as directed on package
  • 1 cup reduced-sodium fat-free chicken broth
  • 6 ounces Philadelphia Cream cheese , cubed

DIRECTIONS

  1. Mix flour, thyme and pepper; coat chicken with flour mixture.Heat oil in large skillet on medium heat.Add chicken to skillet, cook 5-7 minutes on each side or until cook through (165 degree).
  2. Stir cranberries, pecans and 1/3 cup of the onions into cooked rice; spoon onto serving platter.Remove chicken from skillet, reserving drippings in skillet.Place chicken over rice mixture; cover to keep warm.
  3. Add broth to skillet; stir to break up browned bits from bottom of skillet.Add cream cheese; cook 2-3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
  4. Spoon some of the sauce over each chicken piece and and garnish with reserved onions.
  5. Serve remaining sauce on the side.