Cook bacon in large nonstick skillet until crisp. Drain bacon, reserving drippings in skillet. Crumble bacon; set aside.
Add chicken to skillet. Season well with pepper; cover. Cook 4 min. on each side or until cooked through. Remove chicken from skillet.
Add broth, water and greens to skillet; stir. Bring to boil.
Stir in rice. Top with chicken; cover. Cook on medium-low heat 5 min. Remove from heat. Let stand 5 to 7 min. or until liquid is absorbed. Stir. Sprinkle with reserved crumbled bacon.
Substitute OSCAR MAYER Turkey Bacon for OSCAR MAYER Lower Sodium Bacon.
Substitute fat-free milk for 1-1/3 cups water.
Enjoy Southern fare! The collard greens are an excellent source of vitamins A & C. This recipe has 45% less sodium than the same recipe made with regular bacon and chicken broth.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* 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.