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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torgy14

posted:3/31/2006

I'd use smaller chicken breasts, and maybe a different type of rice, it was very bland. The sauce didnt turn out very runny, it was rather thick and hard to work with. All in all, it wasnt that bad though!

a cook

posted:3/31/2006

This is the third Kraft meal that I've prepared this week and all of them were hits! Way to go! Actually, all of them were from the Spring magazine, also. My husband was not a fan of Kraft meals 6 months ago, because they always ended up bland. However, he loved this, especially the sauce. He also like the other two I prepared this week. The hardest thing is having everything done at the same time.

jan1128

posted:3/30/2006

this is so good, i will be making it again

cjbinkusmom

posted:3/30/2006

Pretty bland which was surprising. Need some more seasonings, garlic or something. Recipe needs some tweaking. Easy to make but tasteless.

Terriekeen

posted:3/29/2006

Tried this tonight since I was in a time-crunch. My husband devoured it. We both thought it was very flavorful, and it couldn't have been easier to prepare. Would make an excellent company dish when you have very little notice! I served it with steamed broccoli.

shania12345

posted:3/29/2006

My husband and I both enjoyed this meal. I only cooked 2 chicken breasts and pounded them flat. If you are planning on making 4 pieces of chicken,you may want to double the sauce. Next time,I will double the crumb mixture since I didn't think there was enough. I used the whole sodium chicken broth and it was good,next time I'll try it with reduced sodium.

Senya Ruth

posted:3/28/2006

It was definitely a great recipe! It was very simple and absolutely delicous!

staceylaine123

posted:3/28/2006

This recipe was amazing! My husband was so impressed with my cooking skills- how easy it was to make will be my little secret!

l_williams82

posted:3/28/2006

Wonderful and easy to prepare. Wonderful sauce and the chicken batter is DELICIOUS. My husband and I finished all four servings in one sitting!

cgkjdk

posted:3/28/2006

We all loved the taste of this chicken. Even my 16 year old son, who doesn't prefer chicken, gave it a thumbs up. I will definitely make it again! It was easy to prepare. The chicken was nice and crispy. I had buttermilk on hand and dipped the chicken in that before dipping it in the crumb mixture. The sauce was a good addition and added flavor. Yum!! Definitely a keeper.