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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a cook

posted:4/6/2006

Very good, my boyfriend gets bored with chicken and he loved this recipe...we will be making it again.

aunnie17

posted:4/6/2006

My favorite so far! I had to cook the chicken about 5 minutes longer on each side and add 2 more tsp of oil.

Julie1094

posted:4/6/2006

YUM YUM YUM! So beautiful and tasty.

Ladyhawk53073

posted:4/6/2006

Very tasty, I used chicken tenders instead of the whole breast and it worked just as well. The kids liked it as well. Used green beans instead. Worked just as well.

a cook

posted:4/6/2006

This is so good! The chicken itself tastes great because of the parmesan and Ritz crackers. I used reduced fat crackers, and no one could tell the difference. The sauce is delicious and looks beautiful. I put fresh chives over the top of the chicken, and it looked really fancy. Plus, it's easy!

jojolstarbucks

posted:4/5/2006

This was fantastic! I opted to bake the chicken in the oven at 400* for approximately 45 minutes, instead of browning on oil on the stove. For the last 5 minutes, I put it under the broiler to brown the crust. I served it over rice, and made asparagus with mornay sauce. It came out just as great, and better for you! I will definitely make this again, and do so for company, too!

petitedd

posted:4/5/2006

This was the best chicken I've had in years! I was so excited that when I was finished I took a tupperware and filled it up and brought it to my parents house to have them try it. They loved it! I even took some to my sister's house and had her try some. I couldn't keep this recipe to my self! Five Stars!

MandyLW808

posted:4/5/2006

This chicken was excellent. I do not like cream cheese but really liked the sauce. It was a subtle flavor that added to the meal and was very good. My family can't wait for me to make this again.

STACI201

posted:4/5/2006

ABSOLUTELY DELICIOUS! The best chicken recipe I've ever tried. The chicken broth really added tons of flavor.

ANGLWNGS1131

posted:4/5/2006

I loved this recipe and it was easy to make. I will definetly be making this one again. My fiance even ate the asparagus. I was so impressed. The sauce is divine. I recommend this one highly.