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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karenpike

posted:4/11/2006

Excellent. Very easy to make, and very tasty.

a cook

posted:4/11/2006

For once a homerun with both the husband and kids !!!! The kids asked to have it everynight!!! The husband said at least one a week! Unbelievable!!! So easy to make too. I also used chicken tender size and used it as an hors d'oeuvre with the sauce as a dip!

Alissa261

posted:4/11/2006

My in laws and picky husband LOVED this recipe!

a cook

posted:4/10/2006

My young children loved this! The brown rice compliments the chicken & sauce nicely.

RUSTY9211

posted:4/10/2006

Delicious,Wonderful and very tasty....My family loved it and asked me to make it again.

a cook

posted:4/10/2006

A very delicious and easy recipe.

a cook

posted:4/9/2006

Wonderful!

a cook

posted:4/8/2006

The sauce was soooo good! The recipe should call for more sauce, there wasn't nearly enough... But very delicious recipe!

a cook

posted:4/7/2006

I followed the recipe except baked the chicken and it was absolutely fabulous.

Mamacita M.

posted:4/7/2006

Wow, wow, wow! This meal is HEAVENLY! Daddy is not very complimentary, but he commented three times on this meal and thanked me for it twice! I cut the chicken in strips and added several spices to the breading. It was wonderful.