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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beesha77

posted:4/4/2006

I thought this recipe was easy and it was really good! My husband really enjoyed it. It was something different from the ordinary chicken because it had different flavors and the cream sauce was great! It looks extravagent but it was pretty simple and yummy!

jennrn67

posted:4/4/2006

Very easy to make, but I made extra breading. The sauce is unique and very tasty, my family loved it.

kraftcook02

posted:4/4/2006

THE BEST!!!!My whole family including my son loved it!He wants it every night!Easy,Delicous,Must try!!!!

mbento

posted:4/4/2006

This recipe was very good. I never would of thought about using the cream cheese as a sauce. My only suggestion would be to make additional breading, my cutlets were not covered entirely.

klcausey

posted:4/3/2006

I loved this recipe. I kept the sauce seperate though because I have a picky 9 yr old who doesn't like sauces. But we all loved it. Great taste. Something different.

a cook

posted:4/3/2006

I am a newly wed and this was the first meal I made in our new home. I waited to see his reaction before i said anything. Next thing i know i hear "This is SOOO GOOD!".

tanyai76

posted:4/3/2006

The chicken was excellent, great flavor. The cream sauce was very flavorful. I liked the brown rice, a nice diversoin from white rice. We did asparagus as suggested, but any veggie would work. Will definately make this again!!

ashleyboice

posted:4/1/2006

I really liked this recipe. I doubled the sauce though because we like a lot of sauce at our house. Even then there was only enough to cover all of our chicken. I made it with three breast.

KJOKINEN

posted:4/1/2006

My picky husband and girls (4 and 1) loved this dinner! I did use a different rice (cheese flavored) and had to cook the chicken longer than recipe calls for, but next time I will use very small ones or cut them in half. This recipe turned out GREAT and definately will be served again & again! This spring magazine rocks!

macmillans5