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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Ashley397

posted:7/7/2009

thought it was wonderful, made a bit of a mess with all the pots and pans, but it was worth it!

BuggyMama08

posted:6/30/2009

sauce was bit tangy at first, but i don't think i let it simmer as long as i was suppose to

oolouwhoo

posted:6/17/2009

I had a lot of trouble getting the cream cheese to blend with the broth. I mean a LOT of trouble. Other than that, it was fabulous!

hightidegemini

posted:6/15/2009

We love to make this on week nights! We always make extra and taken the leftovers to work the next day.

a cook

posted:6/3/2009

My husband thought this was great. He even had a second serving. I thought it was good. Easy to make especially on a work night. I'll make this again.

akaDori

posted:6/2/2009

My favorite recipe on the Kraft site! The sauce is amazing... it's so simple to make, and brings this entire meal together. You're family WILL worship you after tasting this.

a cook

posted:5/29/2009

Great!

a cook

posted:5/18/2009

The sauce is wonderful. My mom had me make more!!

golfwidowj4

posted:5/14/2009

This is in my rotation- the whole family loves it!

a cook

posted:5/12/2009

Loved the cream sauce, need to double/triple the cream sauce next time.