Title: Chicken  &  rice  with  creamy  herb  sauce
 Categories: Chicken, Rice, Sauces
      Yield: 4 Servings
 
    3/4 c  Hot water
    1/4 c  White wine
      1 ts Chicken flavored bouillon
           -granules
      4    (4 oz) chicken breast halves
           -skinned & boned
    1/2 ts Cornstarch
      1 tb Water
      1 pk Neufchatel-style cheese with
           -herbs & spices (or 8 oz.
           -Healthy Choice Fat free
           -cream cheese with herbs &
           -spices)
      2 c  Hot cooked long grain rice
           -(no salt or fat)
 
  Bring hot water, wine and bouillon granules to a boil in large
  skillet over medium-high heat. Reduce heat and add chicken, simmer 15
  minutes; turning after 8 minutes. Remove chicken when done, keep
  warm. Bring cooking liquid to boil, reduce to 2/3 cup. Combine
  cornstarch and water and add to liquid. Bring to boil and cook 1
  minute, stirring constantly. Add cream cheese and cook until well
  blended, stirring constantly with wire whisk. To serve: Top rice with
  chicken, spoon sauce over chicken. Garnish with parsley, if desired.
  Yield: 4 servings (287 calories). (From Cooking Light - Jan.-Feb. '91)