1 tsp. olive oil

4 small bone-in chicken-breast halves, skin removed

2 slice bacon, cut in 1/4-inch dice

1 large onion, cut lengthwise in half then thinly sliced crosswise

1 C. long-grain rice

1 can (14 1/2-oz.) chicken broth

1/4 tsp. salt

1/4 tsp. coarsely ground black pepper

1/2 C. loosely packed fresh parsley leaves, chopped

 

In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and cook about 8 minutes or until golden, turning over once. Transfer chicken to plate. Reduce heat to medium; add bacon and cook 4 minutes or until browned, stirring frequently. Remove bacon with slotted spoon to small bowl. Discard all but 2 tsp. bacon fat from skillet. Add onion to same skillet and cook, covered, 10 minutes or until tender and lightly browned, stirring occasionally. Add rice and stir until evenly coated. Stir in bacon, broth, salt, pepper, and 1/2 C. water. Return chicken to skillet; heat to boiling over medium-high heat. Reduce heat to medium-low and cook, covered, 20 to 25 minutes or until juices run clear when chicken is pierced with tip of knife and rice is tender. Sprinkle with parsley to serve.