All Recipes

Parmesan-Crusted Chicken in Cream Sauce

Prep

30-60 MINS

Total

40 MIN

Servings

4 Servings

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

Step 1

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

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.

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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