Parmesan-Crusted Chicken in Cream Sauce
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.
Makes
440 MINS
PREP40 MINS
You'll need:
Philadelphia Chive & Onion Cream Cheese
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Adjust Serving Size
- 4 +
Ingredients
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2 cups instant brown rice, uncooked
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1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
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1/2 cup water
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6 round buttery crackers, finely crushed (about 1/4 cup)
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2 Tbsp. KRAFT Grated Parmesan Cheese
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4 small boneless skinless chicken breasts (1 lb.)
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2 tsp. oil
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1/3 cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
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3/4 lb. fresh asparagus spears, trimmed, steamed
% Daily Value*
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
Potassium
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Serving size 2 Tbsp (31g).
Makes 4 servings..
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Tip 1
Variation
Prepare using plain PHILADELPHIA 1/3 Less Fat than Cream Cheese and adding 1 Tbsp. chopped fresh chives to skillet along with the remaining broth and reduced-fat cream cheese.
Tip 2
Substitute
Substitute 1 pkg. (10 oz.) frozen green beans, cooked and drained, for the asparagus.
Tip 3
Nutrition Bonus
Good news! This great-tasting low-sodium oh-so-easy dinner contains foods from three different food groups, helping you to eat a variety of foods.
Directions
- Cook rice in 1-1/4 cups broth and 1/2 cup water as directed on package.
- 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.
- 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.