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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

shllbell

posted:4/20/2009

Definitely going to be a classic in our family. Quick and easy to make also which is a added bonus.

a cook

posted:4/19/2009

My husband said....best chicken ever...AND my 3 year old ate every last bit!! It was wonderful and SUPER easy!!

shepperd2

posted:4/13/2009

EXCELLENT! i have to agree w/ others, that it needs more sauce, and the chicken did need more time to cook, but other than that - i loved it! My husband isn't big on chicken meals, but he, too, agreed it's DEFINITELY a keeper!

rgitch

posted:4/9/2009

Great flavor, easy preparation. Only change i would make to this is tenderize the chicken breast before baking.

wednesdaystars

posted:4/8/2009

Tasted great! I will definitely make it again! I baked the chicken in the oven though, instead of frying it.

jillibean0810

posted:4/8/2009

My picky family loved this recipe. When I make new recipes, I always ask, keeper? and this one receive a nod by the entire family!

momrat329

posted:4/8/2009

This recipe is a hit with my family. I have made is a couple of times. Very easy to prepare.

jcdershow

posted:4/6/2009

My family never gets tired of this recipe. I mix in a some Italian style bread crumbs with the Ritz crackers. Delicious!

erinmarie1976

posted:4/6/2009

OMG! A total keeper. Very easy too! Will make again, very soon! It was a huge hit at home. But the "cream sauce", very soupy. I added flower to it. I suggest just using a half of a can of chicken broth. I also cut up the chives, and sprinkled them over the chicken when it was done. YUMMY!

swieczor

posted:4/2/2009

Wonderful and very easy to make. For a side I made spinach!!!!