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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zeldathecat

posted:4/21/2013

This is a favorite at our house. It is delicious!

lefsalover

posted:1/8/2013

This was amazing. I followed the hints of others and kept the sauce amount the same and halved the chicken amount as there are only 2 of us. Yummy!!!

JadisMoon

posted:9/5/2012

Very good. I took the advice of others and doubled the sauce. The whole family loved it. :-)

freshchef

posted:5/20/2012

this was delicious! had everyone thinking I was a food genius. but I suggest baking the chicken in the oven instead of on the skillet.

kcopeland01

posted:5/1/2012

AWESOME recipe so delicious and easy to make! The only complaint is that the cracker coating comes of easily. Favorite chicken recipe by far!

a cook

posted:4/15/2012

Very simple with great taste. My whole family loved this recipe.

craftysteffers

posted:2/8/2012

I decided to try this for dinner tonight. I did substitute the cracker crumbs with panko, figuring that would work just as good. The crust fried up browner than I would have liked, but I hate frying things. It took me about twice the time on each side to fry. The sauce was good, I added a little heavy cream to thicken it up more. Next time I would bake the chicken instead and I'll definitely make the sauce again!

jjc924

posted:1/26/2012

Excellent! I will make this again and is one of my new favorites. The sauce makes the chicken.

a cook

posted:1/1/2012

This was OFF THE CHAIN! In other words it was BANGIN good... succulent,scrumptous,appetizing,delightful, well-prepared, well-seasoned very yummy recipe. Very easy to prepare.

Taz4me6

posted:11/7/2011

AMAZING! Double the sauce because it delicious.