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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debado1

posted:6/6/2006

I made this recipe and it was wonderful. Will definitely fix again.

hotpinkgirl458

posted:6/6/2006

I made this dinner last night and it was a big hit! We loved it!

judyhaller

posted:6/6/2006

Quick, Easy and Delicious!

tnt313s

posted:6/5/2006

I'm a young newlywed and made this for my husband. He liked it so much he called his mom to tell her I actually can cook!

a cook

posted:5/31/2006

Fast, easy & excellent. My daughter told me it was one of the best chicken dishes she has ever had!

LisaSaves

posted:5/28/2006

Fast, tasty, and impressive. The cream sauce tastes wonderful and it's low in fat. I've used the "cream cheese" cream sauce technique for other dishes, especially with pasta and fish.

a cook

posted:5/24/2006

This is easy to make and one of my favorites...my husband loves it too. This is a dish you can eat and not feel like your over doing with a cream sauce. It's outstanding in my book. I liked this so much that when I was visiting my sister I went online to get it so I could make it for her. She loved it too.

sbe5899

posted:5/22/2006

The first time I made it. I made it exactly like the recipe specified. I thought the sauce was a little blaw. The second time I made it I used more cream cheese and I loved it. I plan to make it again soon.

smagette

posted:5/14/2006

This was very good! The only problem I had was getting the parmesan crust to stay on while cooking. For the sauce, I used regular cream cheese and freshly pressed garlic.

wp1027

posted:5/12/2006

The only thig I did differently was to use brown rice. My husband is on a restricted diet. We both loved this dish, and I'll be making again, many times.