1 can (14.5 oz.) fat-free reduced-sodium chicken broth
2 cups instant brown rice, uncooked
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Let's Make It
Heat oven to 400ºF.
Place bacon, in batches if necessary, in single layer on paper towel-covered microwaveable plate; cover with additional paper towel. Microwave on HIGH 2 min. or until almost done. (Do not cook until crisp.) Cool slightly.
Wrap bacon around chicken breasts; secure with wooden toothpicks. Place on rimmed baking sheet; brush with barbecue sauce.
Bake 25 min. or until chicken is done (165ºF) and bacon is crisp. Meanwhile, bring broth to boil in medium saucepan. Stir in rice; return to boil. Cover; simmer on low heat 5 min. Remove from heat. Let stand, covered, 5 min.
Fluff rice with fork. Serve with chicken.
Prepare using BULL'S-EYE Original Barbecue Sauce.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.