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

christywhitver

posted:10/11/2011

Everyone loved this! the sauce was AMAZING!

KilrQueen

posted:8/30/2011

My husband and I love this recipe. It's very easy to make and taste fantastic. I've made this several times now, it's become one of my easy go to recipes.

jacqui_13

posted:8/24/2011

this is a fabulous dinner! i've made it with both chx breasts and thighs and it's delicious, juicy and tender either way. and the cream sauce is the perfect tangy balance. yum!!

badgersgirl

posted:8/1/2011

This is one of our go to recipes, the kids really love it and look forward to it!

a cook

posted:6/18/2011

I have made this dozens of times - I like to use white wine instead of stock, and add in fresh cut chives

Incubritt2010

posted:6/13/2011

This recipe was awful. My boyfriend and I both didn't like it. I made the chicken with Shake N Bake parmesan (which is very good by itself) and baked the chicken at 375 for about 25 minutes. I've used the cracker and parmesan recipe in the past with other chicken recipes, and I think the Shake N Bake is better and more flavorful. No matter how much cream cheese I added to the broth, it never thickened, it was watery and chunky. The rice was extremely bland and dissapointing and quite frankly, I'm pretty upset that I wasted the rice because it all ended up in the garbage. A suggestion for the rice, add some boullion cubes (probably 2 for a small portion), butter, pepper to taste, and minced garlic (about a tablespoon or should do it). Next time, I'm just going to put some spagetti sauce on the chicken with some mozzarella and make it parmesan chicken! Needless to say, I will not be making this again.

FatCatMama

posted:5/4/2011

Great flavor!

daniellejm78