PARMESAN-CRUSTED CHICKEN IN CREAM SAUCE

Parmesan-Crusted Chicken in Cream Sauce image

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.

Provided by My Food and Family

Categories Herbs

Time 40m

Yield Makes 4 servings.

Number Of Ingredients 9

Ingredients

2 cups instant brown rice, uncooked
1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
1/2 cup water
6 round buttery crackers, finely crushed (about 1/4 cup)
2 Tbsp. KRAFT Grated Parmesan Cheese
4 small boneless skinless chicken breasts (1 lb.)
2 tsp. oil
1/3 cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
3/4 lb. fresh asparagus spears, trimmed, steamed

Steps:

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.

Nutrition Facts : Calories 580, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 37 g