Prep 10 mins
Cook 35 mins
Recipe as published in Kraft Food & Family magazine. As these are many of our favorite flavors I thought I would post this. This is a very pretty presentation as well and would be great to serve to company.
- 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 (6 ounce) 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
- 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).
- 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.
- 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.
- Spoon some of the sauce over each chicken piece and and garnish with reserved onions.
- Serve remaining sauce on the side.
I also saw this in the Kraft magazine and had to try it. It was definitely worth it- it was delicious! I used walnuts instead of the pecans. I also didn't have any thyme, so I used parsley. It was so good... definitely a keeper. Thanks for posting it!
This was really good! I did season the chicken with some salt (1/4 tsp) in addition to the thyme and pepper. I used 1/3 less fat Neufchatel cheese and it worked great. I also replaced 1/4 cup of the broth with dry white wine. The rice reminds me of a rice stuffing that might be served at Thanksgiving.