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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Sm1210

posted:4/17/2006

We loved the chicken and sauce, a perfect combination of crusty & creamy! Definately will make it again!

a cook

posted:4/17/2006

definate need a nonstick pan other wise the crust just sticks to the pan... But will try again I think it will be good

a cook

posted:4/15/2006

An absolute hit! I recommend doubling the sauce though. Everyone was asking for more. Tastes great over asparagus too! I also ran out of breading and had to make more to finish the chicken.

Sexsi02SupaStar

posted:4/13/2006

YES! This was terrific. This recipe gave my husband and I, the perfect excuse to try asparagus! It was wonderful!

cvantuyle

posted:4/12/2006

BAKE the chicken or the crumbs don't stay well on chicken! Other than that - this is good

Sbebs99

posted:4/12/2006

The parmesan and cracker crust is delicious. I added some garlic powder to the chicken before coating to add flavor. The sauce is very delicious and the plate presentation is amazing. I will defiantly make this recipe again!

NancyLouise007

posted:4/12/2006

My husband is very leary of any new foods, but once he tasted this chicken, he had three helpings!! This is also fast and easy.

beckster4me

posted:4/12/2006

We found this a little bland, but will try it again with some of the tips I've been reading in the ratings. will definitely bake it next time. Loved the Ritz crackers in the coating.

jcbaxter04

posted:4/11/2006

so yummy!! we can't wait to make this again.

a cook

posted:4/11/2006

This is a great recipe. I baked the chicken instead of frying and it was excellent.