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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AFoster48

posted:5/5/2006

Quick, easy & yummy. I used bread crumbs instead of the Ritz crackers & it was just wonderful.

peanut2774

posted:5/2/2006

I baked the chicken instead but everyone LOVED it! :)

ljm5qsi

posted:5/1/2006

This recipe was a hit with my family - The sauce was what really sold us. I now have my husband grill the chicken instead and I just make the sauce to pour over the chicken afterwards. I beefed up the sauce by sautéing sliced mushroom and onions before adding the broth and cream cheese. What a fast, fabulous recipe!

MLUmerri

posted:4/30/2006

This was extremely excellent and very quick to make. The family loved it. I also baked the chicken like someone else suggested and it turned out great. However, I would like to know what else I could use or substitute for the sauce. My husband isn't really fond of the Chive and Onions. Any suggestions?

mrsstehley

posted:4/30/2006

I used Italian bread crumbs and 1/2 container of cream cheese. very simple and very delicious.

clstensby

posted:4/29/2006

My husband barely stopped to take a breath during this meal. I will definitely be making this dish again.

dancerobyn07

posted:4/27/2006

I am a 16 year old that loves to cook and this recipe is AWESOME!!! I made it for my family and they were pleasntly suprised at the outcome of the dish. They loved it. The crust was delicious (I added extra spicies to give it a kick~Mrs. Dash garlic and herb seasoning~). The sauce took a little long to thicken, but when it did, it added so much to the dish!! Once again, it was great, and even a 16 year old can make it.

a cook

posted:4/27/2006

Awsome!!! My family loved this dish. I did not make enough, so everyone was fighting over the last piece. We also drizzled the sauce over the vegatables too.

DISSMISS

posted:4/27/2006

Best chicken dish I've had in a long time. I only had fat free cream cheese on hand, so I added in a pinch of onion salt & dried chive leaves. I also took out the oil and fried it with Non Spray stick. I used whole wheat Ritz crackers. The sweetness of the whole wheat gives it a little bit of added flavor. Not much, but some. You must constantly stir the cream cheese sauce on a low heat or it will start chunking up a little too much. It's such a clever meal. Something you wouldn't think to make.

mommerama

posted:4/26/2006

This dish was excellent. My family isn't crazy about rice so I made orzo pasta instead ( cooked in chicken broth ). The cream sauce was great and everything was so easy. We'll definitely have this again.