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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EmilyCarro

posted:10/11/2009

Very delicious and creamy. I did double the sauce recipe as others recommended. It was quite easy to make too.

ltkat1998

posted:10/7/2009

Great!

pookidtoo

posted:10/6/2009

UNBELIEVEABLY DELICIOUS!!! My family went crazy for it!! Hubby couldn't stop talking about it!

ecamensky

posted:9/27/2009

Delicious! The perfect amount of sauce. Anymore and it would be too overpowering.

a cook

posted:9/15/2009

This recipe is great. Ice cream sandwiches melt fast, have ingredients ready. I would make this again.

a cook

posted:8/31/2009

The sauce makes this dish. Very good and easy.

pseudosquid

posted:8/9/2009

It tastes like it shouldn't be low fat! Delicious! I'm going to use crackers as a breading from now on!

usnchic

posted:8/6/2009

I really like this recipe, with a few minor tweaks. I dipped it in egg before breading in and baked it instead of frying it. 350 for 25-30 minutes. I also sprinkled the chicken with a little onion and herb seasoning before baking it. I will definitely be making this again!

a cook

posted:8/3/2009

This recipe was great! I love anything that is fried and I've been attempting to find healthier versions of some of my favorites when i found this one. The sauce is delicious, which I feel makes the whole meal yummy.

agodbee11

posted:8/2/2009

The family LOVED it!! Also, did not use the asparagus, instead had green beans. I made double the sauce this time and we all had plenty for our chicken and we also liked it on the rice as well!