Smothered Chicken with Cream Cheese
6 slices Bacon, chopped
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 large onion, chopped
2 Tablespoons extra virgin olive oil (EVOO)
1 or 1 1/2 cups frozen carrots
1 1/2 cups chicken broth
8 oz. pkg. PHILADELPHIA Cream Cheese, cubed
3 cups hot cooked brown rice
seasoning salt/blend (y'all know the one I use)
Cook bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.
In first (bacon) skillet add chicken, seasoned with pepper, cook until chicken is done and then turn off heat and cover.
In second skillet; add 2 tablespoons EVOO, onions and your pick of seasoning to the skillet, saute about 5 min. or until tender. Stir in 1/2 cup broth and carrots simmer 10 min. or until carrots are heated through.
Pour remaining broth, 1 cup, in and add cubed cream cheese, stir to melt and combine all ingredients. Cook 2 min. or until thickening. Add Chicken to sauce mixture and heat 2 minutes longer, until heated through. (Sauce won't be super thick but it will thicken a bit, look exaclty like a sauce.)
Spoon rice onto serving plate; top with chicken, sauce and bacon.
So Yummy! My husband wants me to keep this one in the files and I have to agree. Oh my goodness.