Comida Kraft
Recipe Box

Parmesan-Crusted Chicken in Cream Sauce

Prep Time
40
min.
Total Time
40
min.
Servings

4 servings

Enjoy our delicious Parmesan-Crusted Chicken in Cream Sauce. Once you've have ours, you'll never go back to another parmesan-crusted chicken recipe again.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 4 servings

Healthy Living

  • Low sodium
  • Generally Nutritious

Diet Exchange

  • 5 Starch
  • 3 Meat (L)
  • 1 Fat

Nutrition Bonus

Good news! This great-tasting low-sodium oh-so-easy dinner contains foods from three different food groups, helping you to eat a variety of foods.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 580
Total fat 13g
Saturated fat 4g
Cholesterol 85mg
Sodium 500mg
Carbohydrate 79g
Dietary fiber 5g
Sugars 2g
Protein 37g
% Daily Value
Vitamin A 15 %DV
Vitamin C 10 %DV
Calcium 10 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This recipe is a definate keeper. This recipe is a definate keeper. I've made this recipe a few times. The cream sauce has a subtle taste, which I thought was perfect because it wasn't too overpowering like I thought it might be. I usually don't make the rice, so I thin the cream cheese using milk instead of the chicken broth. Also I read the reviews for this recipe before I made it and noticed quite a few people having trouble getting the coating to stick to the chicken when cooking. What I do is first coat the chicken with flour, next I dip the flour coated chicken in a lightly beaten, then I coat the chicken the cracker mixture. I had no trouble with the crust and it was nice and crunchy.
Date published: 2006-06-13
Rated 4 out of 5 by from I actually asked my hubby to make this dish since I was looking for healthier options for my family... I actually asked my hubby to make this dish since I was looking for healthier options for my family and I get home late and am too tired to cook. This dish was extremely good and tasted like it should have been fattening. I used low fat everything - cream cheese, Ritz crackers and parmesan cheese, including reduced sodium chicken broth. YUM. My husband said it was really easy to make. Oh - and my kids LOVED it too. The only thing different I did was to use basmati rice instead of brown rice, and we didn't make asparagas. We will absolutely make this again and I'm printing it up now to pass out to my friends at work who are looking for tasty but healthier recipes!!
Date published: 2010-09-17
Rated 5 out of 5 by from My husband thought this was "very good," which is really all that matters. My husband thought this was "very good," which is really all that matters. I will need to experiment with the amount of crumbs and oil used to get the best crust. It stayed on for the most part, but was a bit thin and not crispy. It was still delicious, and the chicken was so moist and tender. It was the best chicken dish I've had in a long time, and one of Kraft's best. But it is a recipe that begs experimentation to get the crust just right. The rice was great cooked with the chicken broth. It gave it a great flavor. Fabulous!!!
Date published: 2006-04-25
Rated 5 out of 5 by from Best chicken dish I've had in a long time. Best chicken dish I've had in a long time. I only had fat free cream cheese on hand, so I added in a pinch of onion salt & dried chive leaves. I also took out the oil and fried it with Non Spray stick. I used whole wheat Ritz crackers. The sweetness of the whole wheat gives it a little bit of added flavor. Not much, but some. You must constantly stir the cream cheese sauce on a low heat or it will start chunking up a little too much. It's such a clever meal. Something you wouldn't think to make.
Date published: 2006-04-28
Rated 4 out of 5 by from This was an awesome meal, I used a "steam in the bag" broccoli instead of the asparagus. This was an awesome meal, I used a "steam in the bag" broccoli instead of the asparagus. I did the same for the brown rice (cutting my clean up down to one pan, one dish, and a couple of spoons!). Using the others suggestions I doubled the sauce. The reason I didn't give this recipe 5 stars was because it is listed as "generally nutritious" and with 600 calories and 13g of fat per service (without doubling the sauce) it's not as healthy as I would like it to be.
Date published: 2009-07-21
Rated 4 out of 5 by from Husband and I really liked this a lot. Husband and I really liked this a lot. Instead of water he used a little olive oil on the chicken to help the crust mixture stick. We also doubled the crust mixture because our chicken breasts were on the big side. The sauce took way longer than 3 minutes to thicken, so hubby mixed a little cornstarch and water and added that to speed up the process. worked great. We thought the brown rice and asparagas went really well with it. We will be making this again soon.
Date published: 2008-06-08
Rated 5 out of 5 by from I made this last night for my very picky family and it was a hit! I made this last night for my very picky family and it was a hit!! I had to quad the crackers and cheese because the breasts were so big and I did add 4 oz. of reduced fat cream cheese to the onion and chive to cut the strong flavor a bit. I browned chicken on each side for 4-5 mins. then baked to finish cooking because of the breasts being so big. This was very tasty and my family agreed that I should make it again!!
Date published: 2007-01-04
Rated 5 out of 5 by from I am a 16 year old that loves to cook and this recipe is AWESOME! I am a 16 year old that loves to cook and this recipe is AWESOME!!! I made it for my family and they were pleasntly suprised at the outcome of the dish. They loved it. The crust was delicious (I added extra spicies to give it a kick~Mrs. Dash garlic and herb seasoning~). The sauce took a little long to thicken, but when it did, it added so much to the dish!! Once again, it was great, and even a 16 year old can make it.
Date published: 2006-04-28
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