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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tifftifftiffm

posted:10/7/2008

OMG! This was SOOO good. The chicken came out perfect and would be tasty even without the sauce. However, my husband drank the leftover sauce off his plate. (classy) and I took all the credit for the recipe. (Sorry, Kraft) This is a must-make and make again!

JOYJOY619

posted:10/4/2008

THIS RECIPE WAS SIMPLY DIVINE!!! MY HUSBAND COULDN'T STOP RAVING ABOUT IT. EVEN MY PICKY 7-YEAR-OLD CLEANED HIS PLATE. I WAS AMAZED AT HOW EASY AND YET HOW DELICIOUS IT WAS. I'VE GOT IT ON THE MENU AGAIN ALREADY!!

XMalice

posted:10/1/2008

This is crazy good! One of my roommates didn't like the sauce, but the chicken is wonderful without it so it worked out fine. Easy to make, as well.

HollyNagy25

posted:9/29/2008

Soo yummy! And like others say you may want to double the sauce. What a great chicken dish to mix things up!

mclain6171

posted:9/28/2008

LOVE this recipe! Great taste. Everyone loves it when i make it.

SerenaGallagher

posted:9/24/2008

This was so good and so easy. The kid liked it so much that he had two peices of chicken. I'm glad it was a hit.

tonyabilbrey

posted:9/22/2008

Yummy!!!

bled4you2

posted:9/22/2008

This is my new favorite dish. I can't get enough of it. The white cream sauce really impressed my husband & the kids loved it too! This has been on the menu every week since I discovered it.

kryan08

posted:9/21/2008

Awesome recipe! Loved it, made it 2X the same week! Definitely recommend!

a cook

posted:9/21/2008

Very easy to make, delicious sauce!