postheadericon PHILLY Smothered Chicken with Brown Rice


4 slices bacon, chopped
4 small boneless skinless chicken breasts
4 large carrots, thinly sliced
1 large onion, chopped
1 cup 25%-less-sodium chicken broth, divided
1/4 cup PHILADELPHIA Cream Cheese Spread
3 cups hot cooked brown rice


Cook and stir bacon in large nonstick skillet on medium heat 5 minutes or until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.

Add chicken to skillet; cook 5 to 6 minutes on each side or until golden brown on both sides and done (170 degrees F). Transfer chicken to plate; cover to keep warm. Add vegetables and 1/2 cup broth to skillet; cover and simmer 10 minutes or until vegetables are tender.

Stir in broth and cream cheese; cook, uncovered, 2 minutes or until cream cheese is melted and sauce is thickened, stirring frequently. Return chicken to skillet; cook 2 minutes or until heated through. Spoon rice onto serving plate; top with chicken, sauce and bacon.

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