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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lwatts83

posted:9/19/2008

Absolutely delicious!! The sauce was excellent and I had leftovers enough to pour on top of the angle hair pasta I had made to go along with the chicken.

dublinyourfunn

posted:9/18/2008

I was a little hesitant about the whole breading and coating thing (it NEVER works for me!) but this was really simple and easy to make. I liked that the recipe utilizes many common, pantry ingredients. Very good, gourmet flavor and easy to make!

sumstead01

posted:9/17/2008

Very bland. Def needs some more seasoning of some kind.

pwiggins78

posted:9/17/2008

Although I LOVED the recipe as it came, I also tried it using strips of chicken breast. I coated them in the Parmesan/cracker mixture then cooked angel hair pasta and mixed the chicken and sauce with the pasta

a cook

posted:9/13/2008

I've prepared this dish a number of times and wouldn't change one thing. The chicken is so moist and the sauce is incredible.

lorivdb

posted:9/12/2008

Very good and flavorful. I didn't put the cream sauce on top of the chicken right away. The kids didn't like the sauce, but liked the chicken.

a cook

posted:9/11/2008

This is a great recipe. My family really enjoyed this receipe. We made this recipe 3 days in a row. We got really creative and added things in our crackers and in the sauce, such as mushrooms, onions, and garlic croutons. We also, did an egg wash before dipping the chicken into the crackers. I will definetely make this one again. I also passed this recipe on to my mother, who loved it as well!

sheenaashley

posted:9/9/2008

it was absolutley delicious!

bbobek

posted:9/9/2008

it's fantastic!

Trasa

posted:9/3/2008

I have 3 kids who eat nothing I make. I made this chicken and they LOVED it. Two of them asked for more. The other one is only 2 so she don't eat that much. Thanks to whoever came up with this recipe we all loved it.