Parmesan-Crusted Chicken in Cream Sauce

CategoryDifficultyBeginner

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 2 cups Instant Brown Rice
 14 oz Can of Chicken Broth (1 ¾ cups)
 6 RITZ Crackers, finely crushed
 2 tbsp Grated Parmesan Cheese
 4 Small Boneless Chicken Breasts (1 lb)
 2 tsp Oil
  cup Cream Cheese
 ¾ lb Asparagus Trimmed and Steamed
 1 tbsp Fresh Chopped Chives

1

Cook rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water

2

Mix cracker crumbs and Parmesan on plate.
Rinse chicken with cold water; gently shake off excess.
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 (1/2 cup) 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.

4

Notes:

I usually double the sauce recipe. I do 1 cup broth and 2/3 cup cream cheese. You can use 1 ½ cups broth and the whole container (8 oz.) of cream cheese if you want lots of sauce.

Substitute 1 pkg. (10 oz.) frozen green beans, cooked and drained, for the asparagus

 

Ingredients

 2 cups Instant Brown Rice
 14 oz Can of Chicken Broth (1 ¾ cups)
 6 RITZ Crackers, finely crushed
 2 tbsp Grated Parmesan Cheese
 4 Small Boneless Chicken Breasts (1 lb)
 2 tsp Oil
  cup Cream Cheese
 ¾ lb Asparagus Trimmed and Steamed
 1 tbsp Fresh Chopped Chives

Directions

1

Cook rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water

2

Mix cracker crumbs and Parmesan on plate.
Rinse chicken with cold water; gently shake off excess.
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 (1/2 cup) 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.

4

Notes:

I usually double the sauce recipe. I do 1 cup broth and 2/3 cup cream cheese. You can use 1 ½ cups broth and the whole container (8 oz.) of cream cheese if you want lots of sauce.

Substitute 1 pkg. (10 oz.) frozen green beans, cooked and drained, for the asparagus

Parmesan-Crusted Chicken in Cream Sauce