Preparation time: 15 min
Cooking time: 45 min
1/4 cup flour
4 small bone in chicken breats halves.skin removed
1/4 cup kraft calorie-wise zesty ltalian dressing
2 cups baby carrots
1 medium onion ,cut into wedges
1/4 cup Philadelpha cream cheese spread
2 tbsp.chopped feah parsley
1) Mix flour and pepper in a shallow dish.Add chcicken;toss lightly to evenly oat both sides with flour mixture.Shake off excess flour mixture.Heat dressing in large skillet on medium heat.Add chicken ,meat-side down; cook 5-6 min or until golden brown.Turn chicken over ;add carrots,onions and 1 cup of the broth.Cover.Reduce heat tp medium -low;simmer 20 min or until carrots are tender and chicken is cooked through.
2) Meanwhile prepare rice a directed on package.Spoon onto serving platter.Use slotted spoon to remove chicken and vetgetables from stew;place over rice.cover to keep warm.
3) Add cream cheese spread and remaining broh ; increase heat to high.Cook until cream cheese spread is melted and sauce is well blended,stirring constantly.reduce heat to medium-low;simmer 3-5 min or until sauce is slightly thickened,stirring occasionally.Spoon over chicken and vegetables;sprinkle with parsley.