Parmesan Crusted Chicken in Cream Sauce

By JanetLynn198

Ingredients

• 2 cups instant brown rice, uncooked
• 1 can chicken broth, divided
• 6 ritz crackers, finely crushed
• 2 tbsp grated parmesan cheese
• 4 small boneless skinless chicken breast halves
• 2 tsp oil
• 1/3 cup chive&onion cream cheese
• 3/4 lb asparagus spears, trimmed, steamed

Details

Servings 4

Preparation

Step 1

1. Cook rice as directed on package, using 1 1/4 cups of the broth and 1/2 cup 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 5-6 mins on each side or until done. Transfer to plate; cover to keep warm. Add remaining broth and cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 mins or until thickened, stirring frequently; spoon over chicken. Serve with rice.