1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
1/2 cup water
6 RITZ Crackers, finely crushed (about 1/4 cup)
2 Tbsp. KRAFT Grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 lb.)
1/3 cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
3/4 lb. fresh asparagus spears, trimmed, steamed
Instructions
1. COOK rice in 1-1/4 cups broth and 1/2 cup water
as directed on package.
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. 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.
Originally Submitted
4/15/2012
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