Parmesan-Crusted Chicken in Cream Sauce

By flour_arrangements

Ingredients

• 2 cups 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 cup PHILADELPHIA 1/3 Less Fat Cream Cheese with Chive & Onion
• 3/4 lb. asparagus spears, trimmed, steamed

Details

Servings 4
Adapted from kraftfoods.com

Preparation

Step 1

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 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.

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 Kitchens 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.