Parmesan-Crusted Chicken in Cream Sauce

I have been trying out some new recipes lately and I am really loving everything I have made so far. I got this off the KRAFT website.


Prep Time:15 min
Total Time:30 min
Makes:4 servings

-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 100% Grated Parmesan Cheese
-4 small boneless skinless chicken breast halves (1 lb.)
-2 tsp. oil
-1/3 cup PHILADELPHIA Chive & Onion Light Cream Cheese Spread
-3/4 lb. asparagus spears, trimmed, steamed

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 cheese on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning each piece over to evenly coat both sides. 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 golden brown on both sides and cooked through (165°F). Place chicken on serving plate; cover to keep warm. Add remaining 1/2 cup broth and the cream cheese spread to skillet. Cook on medium heat just until mixture comes to boil, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Spoon sauce over chicken. Serve with the rice and asparagus.

ENJOY! :)