(I got tonight’s recipe online from Kraft. It was fantastic. It had a bit of a kick to it, which really made the dish. Everyone loved it. It’s definitely a keeper! I forgot to take a picture again, so I swiped the one off Kraft.)
¼ cup flour
Black pepper
6 chicken breast
¾ cups Zesty Italian Dressing
4 cups baby carrots
2 onions cut into wedges
2 (14 oz) cans chicken broth
4 cups brown rice, cooked
8 oz Cream Cheese
Pepper chicken and dredge in flour. Heat dressing in nonstick skillet on medium heat. Add chicken; cook 5 minutes. Turn chicken, cook 5 minutes. Add carrots, onions and chicken broth; cover. Bring to a boil, lower heat to medium and cook for 30 minutes or until carrots and chicken are done. Meanwhile cook rice as directed. Spoon rice onto platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Add cream cheese to broth; cook on medium high heat for 5 mins or until melted and sauce is well blended. Simmer on medium low 3 to 5 mins or until slightly thickened, stirring occasionally. Spoon over chicken and vegetables. Top with parsley (I skipped this step.)
This would totally get eaten in my house. Did you add any addition veggies like some small potato wedges? I personally loathe cooked carrots so I'm leaning towards potatoes and making a side of broccoli.
ReplyDeleteNo, we didn't add anything additional, but I bet it would be awesome with potatoes instead!!
ReplyDelete