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