All Recipes

Parmesan-Crusted Chicken in Cream Sauce

Prep

30-60 mins

Total

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.

Ingredients

  • 2

    cups

    instant brown rice, uncooked

  • 1

    can

    (14 oz.) fat-free reduced-sodium chicken broth, divided

  • 1/2

    cup

    water

  • 6

    round buttery crackers, finely crushed (about 1/4 cup)

  • 2

    tbsp

    Grated Parmesan Cheese

  • 4

    small

    boneless skinless chicken breasts (1 lb.)

  • 2

    tsp

    oil

  • 1/3

    cup

    PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese

  • 3/4

    lb

    fresh asparagus spears, trimmed, steamed

Instructions

  1. Step 1

    Cook rice in 1-1/4 cups broth and 1/2 cup water as directed on package.

  2. Step 2

    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.

  3. Step 3

    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.

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