Parmesan-Crusted Chicken in Cream Sauce
(from Faire Raven’s recipe box)
Prep time: 15 minutes
Cook time: 30 minutes
Serves 4 people
Categories: Dinner, chicken, italian
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
Directions
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COOK rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.
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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.
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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.
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Variation: Prepare using plain PHILADELPHIA 1/3 Less Fat Cream Cheese and stirring in 1 Tbsp. chopped fresh chives along with the cream cheese.