Smothered Chicken with Brown Rice

What You Need:

4 slices bacon, chopped
4 small boneless skinless chicken breast halves (1 lb.)
4 large carrots, peeled and thinly sliced
1 large onion, chopped
2 cups chicken broth, divided
4 oz. PHILADELPHIA Neufchatel Cheese, cubed
Hot cooked brown rice

Make It:

COOK and stir 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.

ADD chicken to skillet; cook 5 to 6 min. on each side or until golden brown on both sides and done (165ºF). Transfer chicken to plate; cover to keep warm. Add vegetables and 1 cup broth to skillet; cover and simmer 10 min. or until vegetables are tender.

STIR in remaining broth and Neufchatel; cook, uncovered, 2 min. or until Neufchatel is melted and sauce is thickened, stirring frequently. Return chicken to skillet; cook 2 min. or until heated through. Spoon rice onto serving plate; top with chicken, sauce and bacon.

Note:
I doubled the gravy part of the recipe, so that is how I included it here.

Recipe from Kraft Foods