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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LEinKS

posted:8/5/2008

Very good. All my family liked it. My hubby said, "This is a keeper"

girltoni03

posted:8/5/2008

I have been requested to make this recipe at least once a week for the past 3 months now, my husband just can't get enough of it! I did double the sauce... but that's the only change I had to make. This is one of our fav's!

jdillon

posted:8/4/2008

This recipe is wonderful. I left the cream sauce off for my picky kids but my husband and I loved the sauce. The kids liked the chicken alone which had a lot of flavor too. Highly recommended.

Michelle9506

posted:8/3/2008

Very good. A lot of taste to it. I wish the chicken was crunchier but it was fine. I doubled the sauce because everyone said to but we ended up having extra. Will def make again. My hubby loved it and he's sooo picky!

a cook

posted:8/2/2008

The sauce was really good. My oldest son even ate it! The only thing I would do next time is double the sauce recipe, because it doesn't make very much.

jinnykiwi

posted:8/1/2008

i love this recipe!!!! the chicken and crackers on it make it taste really good!!!! i would recommend this recipe to anyone!!!

a cook