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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rlhardintnus

posted:9/1/2010

very good. for a family of 3, you won't need 2 cups rice.

heydeej16

posted:7/29/2010

This was super delicious! My boyfriend said its in the top 10 favorite meals he has ever had!! Definitely making this one again

radelann

posted:7/19/2010

I have made this chicken many times. I follow the recipe exactly and it is delicious!! My husband and both of my children eat it up!

a cook

posted:6/30/2010

Wonderful recipe!!!

froggytonya

posted:6/30/2010

This was a good chicken recipe. Easy too.

Danae133640

posted:6/3/2010

it was wonderful my picky son even ate it!!!

pilotbaby

posted:5/23/2010

The cream sauce was delicious. It went well with everything, I mixed it in with the rice and asparagus!

ajoelle1

posted:4/27/2010

This was so good!!! I pan fried in olive oil until brown then put in the oven until it was done. I used regular cream cheese with fresh chives for the sauce but added about a 1/4 cup of the grated parm. cheese to it. Spectacular!!!

mugglemarble

posted:4/1/2010

Oh. My. Amazing! I didn't have plain chives so for the sauce I added a dollop of sour cream with chives and a dash of onion powder. Turned out great! I did require more crushed Ritz than the recipe called for, though.

lakeeven

posted:3/19/2010

last time i made this i took someone's advice to bake it in the oven and it was very good that way. not to mention a little healthier