Parmesan-Crusted Chicken in Cream Sauce
Courtesy of PHILADELPHIAŽ Cream Cheese
Servings: 4
Prep Time: 15 Min.
Cook Time: 15 Min.
Prep Time: 15 Min.
Cook Time: 15 Min.
What you need:
Chicken breasts with a cheesy crumb coating are cooked golden brown, then served in a sauce made with cream cheese and chicken broth. Add fresh-steamed asparagus and brown rice to complete your dinner.
* 2 c. instant brown rice, uncooked
* 1 can (14 oz.) fat-free, reduced sodium chicken broth, divided
* 6 RITZ Crackers, finely crushed
* 2 Tbsp. KRAFT Grated Parmesan Cheese
* 4 small boneless skinless chicken breast halves (1 lb.)
* 2 tsp. oil
* 1/3 c. PHILADELPHIA Chive & Onion 1/2 less Fat Cream Cheese
* 3/4 lb. asparagus spears, trimmed, steamed
* 2 c. instant brown rice, uncooked
* 1 can (14 oz.) fat-free, reduced sodium chicken broth, divided
* 6 RITZ Crackers, finely crushed
* 2 Tbsp. KRAFT Grated Parmesan Cheese
* 4 small boneless skinless chicken breast halves (1 lb.)
* 2 tsp. oil
* 1/3 c. PHILADELPHIA Chive & Onion 1/2 less Fat Cream Cheese
* 3/4 lb. asparagus spears, trimmed, steamed
What to do:
1. COOK rice as directed on package, using 1-1/4 c. of the broth and 1/2 c. water.
2. MEANWHILE, 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 and 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
KRAFT KITCHEN TIPS
Variation: Prepare using plain PHILADELPHIA 1/3 Less Fat Cream Cheese and stirring in 1 Tbsp. chopped fresh chives along with the cream cheese.
Substitute: Substitute 1 pkg. (10 oz.) frozen green beans, cooked and drained, for the asparagus.
Storing Asparagus: To store asparagus, stand fresh spears upright in a container filled with about 1 inch of water. Cover loosely with a plastic bag and refrigerate. Or, store in refrigerator with a damp paper towel wrapped around base of stalks and cover loosely with a plastic bag. Asparagus is best when cooked the day it is purchased, but will keep up to 3 or 4 days. Wash just before using.
2. MEANWHILE, 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 and 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
KRAFT KITCHEN TIPS
Variation: Prepare using plain PHILADELPHIA 1/3 Less Fat Cream Cheese and stirring in 1 Tbsp. chopped fresh chives along with the cream cheese.
Substitute: Substitute 1 pkg. (10 oz.) frozen green beans, cooked and drained, for the asparagus.
Storing Asparagus: To store asparagus, stand fresh spears upright in a container filled with about 1 inch of water. Cover loosely with a plastic bag and refrigerate. Or, store in refrigerator with a damp paper towel wrapped around base of stalks and cover loosely with a plastic bag. Asparagus is best when cooked the day it is purchased, but will keep up to 3 or 4 days. Wash just before using.