Parmesan-Crusted Chicken in Cream Sauce

By KraftKitchensExpert

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

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.

Nutrition Bonus:
Good news! This great-tasting oh-so-easy dinner contains foods from three different food groups, helping you to eat a variety of foods. Carb Choices: 3

Nutrition Information Per Serving: 600 calories, 13g total fat, 4g saturated fat, 0g trans fat, 85mg cholesterol, 550mg sodium, 78g carbohydrate, 5g dietary fiber, 2g sugars, 40g protein, 15%DV vitamin A, 6%DV vitamin C, 10%DV calcium, 15%DV iron.