Parmesan-Crusted Chicken in Cream Sauce

Parmesan-Crusted Chicken in Cream Sauce recipe

photo by:kraft

Can you imagine if the crusty-crunchy chicken Parm with silky, creamy sauce you order whenever you see it on a menu were made to fit your healthy eating plan? You're welcome.

time

prep:

40 min

total:

40 min

servings

total:

4 servings

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What You Need

cups instant brown rice, uncooked

can (14 oz.) fat-free reduced-sodium chicken broth, divided

1/2

cup water

RITZ Crackers, finely crushed (about 1/4 cup)

Tbsp. KRAFT Grated Parmesan Cheese

small boneless skinless chicken breast halves (1 lb.)

tsp. oil

1/3

cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese

3/4

lb. fresh asparagus spears, trimmed, steamed

Make It

COOK rice in 1-1/4 cups broth and 1/2 cup water as directed on package.

MEANWHILE, mix cracker crumbs and Parmesan on plate. Rinse chicken with water; gently shake off excess water. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.

HEAT oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm. Add remaining broth and reduced-fat cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken. Serve with rice and asparagus.

Kraft Kitchens Tips

Variation

Prepare using plain PHILADELPHIA 1/3 Less Fat than Cream Cheese and adding 1 Tbsp. chopped fresh chives to skillet along with the remaining broth and reduced-fat cream cheese.

Substitute

Substitute 1 pkg. (10 oz.) frozen green beans, cooked and drained, for the asparagus.

Storing Asparagus

To store asparagus, stand fresh spears upright in a container filled with about 1 inch of water. Cover loosely with a plastic bag and refrigerate. Or, store in refrigerator with a damp paper towel wrapped around base of stalks and cover loosely with a plastic bag. Asparagus is best when cooked the day it is purchased, but will keep up to 3 or 4 days. Wash just before using.

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1blondeangel78

posted:2/15/2009

This recipe was very good. You do have to make sure not to cook it on a very high temperature or the crust will burn or not stick.

soxfan281

posted:2/12/2009

This is very tasty and a quick meal!

majana

posted:2/9/2009

Excellent recipe and very tasty.

Gingysmom

posted:2/3/2009

Absolutely LOVE this recipe! Make it often!

a cook

posted:1/31/2009

My super picky son loved this. My husband and I did too.

mkv599

posted:1/31/2009

It was oh so easy and it tasted great! I will definitely make this again.

kellett08

posted:1/30/2009

My husband and I both loved this. His favorite part was the cream sauce; mine was the Parmesan crusted chicken. The chicken took a bit longer to cook than the recipe said, but other than that it was very quick and easy to make.

a cook

posted:1/29/2009

My family really likes this recipe and I have some picky eaters. The only thing that I change is to use Italian bread crumbs instead of crackers in the breading. It is excellent.

a cook

posted:1/23/2009

My family loved this meal. So easy to make.

Tbolbs

posted:1/21/2009

My family loved this recipe and it is so easy to make