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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

lisasim

posted:1/19/2009

This was really good. I baked the chicken in the oven instead of in the pan. I made the sauce in a seperate pot.

clarys02

posted:1/6/2009

the crispy chicken came out very good with the crams and grated pam cheese and the broth and phil cheese over it made it even better the taste was great

a cook

posted:1/3/2009

Made this for New Year's. Looked and tasted like it was prepared by a restaurant. Made the brown rice pilaf instead. Both were simply delicious!

a cook

posted:1/1/2009

The sauce as with most cream cheese sauces dries out really fast so it is not great as a left over, but I found adding heaving cream helps. It is very good though.

sharwixom

posted:12/31/2008

The chicken is great but it's so much better when it's baked. I put the chicken in the oven at 350 for about 20 mins. I did everything as normal except I coated the chicken breasts in egg before dipping it into the cracker/cheese mixture. After it's baked it's so delicious and has a lot fewer calories than frying it...the breading stays on too.

a cook

posted:12/30/2008

The chicken tasted fine, however I wasn't a big fan of the cracker coating. As soon as I tried to move the chicken it all slid off. I probably won't make this again as it wasn't anything special, but if I did I would definitely go the normal breading route to help it stick - flour, egg, then the cracker crumbs.

tracihgs

posted:12/18/2008

Everyone really gave this two thumbs up!

a cook

posted:12/7/2008

I made this recipe and my husband loved it! I would recommend baking rather than frying though. The sauce was amazing, I did like other reviewers suggested though and made double. I could have used triple though because it was so great!

mrsriche