Cranberry-Pecan Glazed Chicken Dinner

Ingredients

• 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
• 2 cups instant brown rice
• uncooked
• 2 1/2 cups small broccoli florets
• 1/4 cup dried cranberries
• 4 boneless skinless chicken thighs (1 lb.)
• 1/2 inch thick
• 1/4 cup KRAFT Thick & Spicy Barbecue Sauce
• 1/4 cup cranberry juice
• 3 Tbsp. maple-flavored or pancake syrup
• 2 Tbsp. chopped PLANTERS Pecans
• toasted

Instructions

1. Bring broth to boil in medium saucepan on medium-high heat; stir in rice.
2. Cover; simmer on medium-low heat 3 min.
3. Add broccoli and cranberries; stir.
4. Simmer, covered, 2 min.
5. Remove from heat; let stand 5 min.
6. or until broth is completely absorbed.
7. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium heat.
8. Add chicken thighs; cook 8 to 10 min.
9. on each side or until done (170F).
10. Remove from skillet; cover to keep warm.
11. Add barbecue sauce, juice and syrup to same skillet; stir.
12. Bring to boil; cook on medium-high heat 3 min.
13. or until thickened, stirring occasionally.
14. Fluff rice with fork.
15. Serve chicken and rice topped with sauce and nuts.