Ingredients

• 1 Tbsp. flour
• ½ tsp. thyme, dried
• 6 half chicken breasts
• 2 Tbsp. olive oil
• ½ cup cranberries, dried
• ½ cup pecan pieces, toasted
• 6 ounces long grain & wild rice , pre-prepared box
• 1 cup chicken broth, reduced-sodium; fat-free
• 6 ounces cream cheese, cubed

Method

Mix together flour, thyme and pepper; dredge chicken in mixture.

Heat oil in large skillet on medium heat. Add chicken and cook 5-6 minutes on each side. Set aside.

Prepare boxed rice according to the instructions on the package. Add cranberries, pecans and 1/3 cup of the onions. Spoon onto serving platter.

Remove chicken from skillet and place it over rice mixture.

Reserve the drippings and add broth. Bring broth to a boil. Add cream cheese and cook 2-3 minutes until thickened. Spoon sauce over chicken and sprinkle with remaining onions.

Notes

Nutrition (per serving)
Calories 490
Total fat 25g
Saturated fat 8g
Cholesterol 105mg
Sodium 720mg
Carbohydrate 33g
Dietary fiber 3g
Sugars 10g
Protein 32g

Categories

Chicken