I initially got this recipe from my friend Kelli. It called for the chicken breasts to be breaded in Ritz Cracker Crumbs and Parmesan Cheese. It was very good, but quite heavy and I hate to bread things. I added some flavor with the wine and the garlic and took out quite a bit of the calories by removing the cheese and the cracker crumbs...not to mention cutting down on the time.
2 cups brown rice, uncooked (Used Long Grain and Wild Rice)
1 cup chicken broth
1/2 cup wine
1 small onion
1 clove garlic
4 boneless skinless chicken breast halves(1 lb.)
2 tsp. oil
1 tub PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
How to make it
Cook rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.
Meanwhile, mix cracker crumbs and Parmesan on plate. Rinse chicken with cold water; gently shake off excess.
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm. Add remaining onioni and garlic to the pan and cook until just starting to brown. Deglaze the pan with the wine and add broth and cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken.
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