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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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posted:
1/30/2009
My husband and I both loved this. His favorite part was the cream sauce; mine was the Parmesan crusted chicken. The chicken took a bit longer to cook than the recipe said, but other than that it was very quick and easy to make.
posted:
1/29/2009
My family really likes this recipe and I have some picky eaters. The only thing that I change is to use Italian bread crumbs instead of crackers in the breading. It is excellent.
posted:
1/23/2009
My family loved this meal. So easy to make.
posted:
1/21/2009
My family loved this recipe and it is so easy to make
posted:
1/19/2009
This was really good. I baked the chicken in the oven instead of in the pan. I made the sauce in a seperate pot.
posted:
1/6/2009
the crispy chicken came out very good with the crams and grated pam cheese and the broth and phil cheese over it made it even better the taste was great
posted:
1/3/2009
Made this for New Year's. Looked and tasted like it was prepared by a restaurant. Made the brown rice pilaf instead. Both were simply delicious!
posted:
1/1/2009
The sauce as with most cream cheese sauces dries out really fast so it is not great as a left over, but I found adding heaving cream helps. It is very good though.
posted:
12/31/2008
The chicken is great but it's so much better when it's baked. I put the chicken in the oven at 350 for about 20 mins. I did everything as normal except I coated the chicken breasts in egg before dipping it into the cracker/cheese mixture. After it's baked it's so delicious and has a lot fewer calories than frying it...the breading stays on too.
posted:
12/30/2008
The chicken tasted fine, however I wasn't a big fan of the cracker coating. As soon as I tried to move the chicken it all slid off. I probably won't make this again as it wasn't anything special, but if I did I would definitely go the normal breading route to help it stick - flour, egg, then the cracker crumbs.
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