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 breasts (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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sharski24

posted:3/13/2010

love it...one of our favorites!!!!!

2mikes

posted:2/4/2010

This is fantastic! Awesome! Family loves it!

bekkie03

posted:1/27/2010

I have made this recipe countless times, and everyone who has tried it, LOVED it! I do like it much better baked than fried though. It's really easy to make and just as easy to memorize.

jodilynn78

posted:1/8/2010

We really enjoyed this dish. As another reviewer posted we also served green beans as asparagus was not in season. I increased the Ritz crackers to 1 1/2 c. and used the reduced-fat version. I also increased the olive oil to 1 T. Once the chicken was done, I sprinkled the tops with an additional 2 T. parmesan cheese and baked in the oven @ 375 until the chicken was golden brown on top.

jinaellison

posted:11/17/2009

For additional flavor I added some fresh minced garlic while cooking the chicken and Italian herbs to the crust mixture. I also used extra virgin olive oil instead. Combined it brought a much better flavor. The sauce I would not recommend.

michelle05_23

posted:11/4/2009

This was a big hit with my family. We all really enjoyed it. Except I made it with steamed broccoli, it was great! I would advice making extra gravy, because if your like my family, your going to need it.

christylou_who

posted:11/3/2009

Fantastic and very tasty! The chicken takes WAY longer than the time in the recipe though :-( Just plan ahead for that!

traskipper