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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a cook

posted:11/3/2008

This is my favorite recipe from the Kraft website. Absolutely delicious!

Andi2347

posted:11/3/2008

Great taste that the whole family enjoyed

98Haydensmommy

posted:10/28/2008

This was great. I used cutlets instead of whole breast halves and it worked out perfectly.

chio2003

posted:10/20/2008

Dry & horrible

btskipper

posted:10/16/2008

We have made this several times. We love it as do our guests. We only make the chicken part of the recipe and skip the rice and asparagas.

mvcahoon

posted:10/14/2008

I thought this receipe was amazing. I loved the sauce over it! The family ate it up. Told the girls at work and all who have tried it loved it!

juliecarlyle

posted:10/9/2008

Excellent! I used the egg wash as others suggested and also added in some seasonings to the breading mixture. Served with risotto - which was a total hit. Best recipe found on this site yet!

LOIS3208

posted:10/8/2008

Another winner! I used three cheese bread crumbs instead of Ritz crackers and it was delicious.

tummy_ache

posted:10/7/2008

My family loves this one! I make it often, but change up the veggies or make it with couscous or rice pilaf!

culbertj

posted:10/7/2008

A new family favorite! Even the kids loved it.