PARMESAN CRUSTED CHICKEN IN CREAM SAUCE

Parmesan Crusted Chicken in Cream Sauce image

Provided by Russ Myers @Beegee1947

Categories Chicken

Number Of Ingredients 9

2 cup(s) minute brown rice, uncooked
1 can(s) (14 oz.) fat free reduced sodium chicken broth, divided
1/2 cup(s) water
6 - ritz crackers, crushed
2 tablespoon(s) grated parmesan cheese
4 small boneless skinless chicken breast halves (1 lb.)
2 teaspoon(s) vegetable oil
1/3 cup(s) philadelphia chive and onion light cream cheese spread
3/4 pound(s) (1 bunch) asparagus spears, trimmed, steamed

Steps:

Cook rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water. Meanwhile, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; shake off excess water. Dip chicken in cracker mixture, turning to coat.
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate. Set aside; keep warm.
Add remaining 1/2 cup broth and cream cheese spread to same skillet. Cook in medium heat until mixture just comes to boil, stirring constantly. Simmer 3 minutes or until sauce thickens. Spoon sauce over chicken. Serve rice and asparagus with chicken.