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:3/23/2006

This recipe was Delicious! The only thing I did differently was to fillet the chicken breast in 1/2 to make it thinner and then I cut those pieces in 1/2 (not filleted but in 1/2 this time) so they cooked more quickly. I will be making this recipe on a monthly basis! It was Awesome. THANKS!

doctresspepper

posted:3/23/2006

Chicken so good the whole family wanted it 2 nights in a row!

a cook

posted:3/22/2006

Very tastey, my husband loved it!

aslbrooks

posted:3/19/2006

Great meal!

hayesbunch

posted:3/19/2006

Very tasty. Leftover chicken was great reheated and sliced served over a salad (without the sauce).

a cook

posted:3/18/2006

THANK YOU!! THANK YOU! I loved this recipe. I am a person who doesn't eat red meat, so I am ALWAYS looking for a new recipe with chicken. This was so great, I made it last night and it was awesome. I will be making this one a lot. You guys are the best. I love this website and the free magazine you send to me!! It is the one thing I can actually say I look foward to seeing in the mail!!

crhmerrill

posted:3/14/2006

Unfortunately, the chicken didn't turn out; the breading didn't stay on. The sauce was good and I would use it again in other recipes. The Family thought it was worth repeating, but it was a lot work. Might try baking this to avoid dealing with the messy oil.

vale33

posted:3/13/2006

This is an excellent recipe, even my 7 year old wanted seconds.

a cook

posted:3/9/2006

Tastes great! I would recommend flattening thick pieces of chicken so they cook through.

Kristen19741

posted:3/7/2006

Absolutely fantastic recipe! My entire family ate this up!! It tastes wonderful and it was super easy to make!!! GREAT!! Will definately be made again in my house!