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

a cook

posted:11/26/2008

This recipe was absolutely delicious! YUMMY!

jswood24

posted:11/22/2008

I absolutely LOVE this recipe! My family really likes it too. We always make extra sauce than the recipe says...that's the only change we make! Yummmm-O

elliebelly112

posted:11/20/2008

One of our weekly favorites. It is so easy to make always tastes great!

LeahBrown26

posted:11/12/2008

I've made this recipe 5 times and we really love it. When we had company for a few days, this was automatically on my dinner menu. HUGE hit! I had someone say they felt like they were eating at a fancy restaurant! Got asked for the recipe on this one.

a cook

posted:11/12/2008

I love this recipe!! The basic recipe for the chicken is also excellent to use for other chicken recipes, such as Chicken Fried Chicken. The sauce is awesome, I like to make a little extra for the rice...yum! Oh...and it's easy too!

meaganteal01

posted:11/10/2008

I loved this!! The sauce was great--i had to make extra. I did bake the chicken in the over instead of cooking on the stove.

kappacook130

posted:11/9/2008

This was so good! I will never go back to regular shake n bake, this tasted much lighter. I baked them in the oven at 400 degrees for about 15 minutes and they turned out wonderfully! I will make this again and share this recipe!

sharpeipup

posted:11/8/2008

Very tasty but I will bake the chicken next time.

nicholedykstra

posted:11/4/2008

This Recipe was very good. However we would make it more saucey. We baked it for about ten minutes which made the chicken more tender and juicey.

jenniferphalen

posted:11/4/2008

I love it!!! I made much more sauce then the recipe called for because my family likes sauce! I was surprised at how the ritz and parm cheese really did contribute to the flavor of the overall dish. I loved this and look forward to making it again! I didn't make the rice I made a different side. However I bet the rice and the extra sauce would be great together!