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Parmesan-Crusted Chicken in Cream Sauce Recipe
Parmesan-Crusted Chicken in Cream Sauce Recipe photo by KRAFT
TOTAL TIME: Prep Time: 15 min Total Time: 30 min
MAKES: 4 servings

Ingredients

  • 2 cups instant brown rice, uncooked
  • 1 can (14 ounces) fat-free reduced-sodium chicken broth, divided
  • 1/2 cup water
  • 6 RITZ® Crackers, finely crushed (about 1/4 cup)
  • 2 tablespoons KRAFT® Grated Parmesan Cheese
  • 4 small boneless skinless chicken breast halves (1 lb.)
  • 2 teaspoon oil
  • 1/3 cup PHILADELPHIA® Chive & Onion Cheese Spread 1/3 Less Fat than Cream Cheese
  • 3/4 pound asparagus spears, trimmed, steamed

Nutritional Facts

1 each equals 580 calories, 13 g fat (4 g saturated fat), 85 mg cholesterol, 500 mg sodium, 79 g carbohydrate, 5 g fiber, 37 g protein.

Directions

  1. COOK rice in 1-1/4 cups broth and 1/2 cup water as directed on package.
  2. MEANWHILE, mix cracker crumbs and Parmesan on plate. Rinse chicken with water; gently shake off excess water. 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 to 6 min. on each side or until done (165@deg;F). Transfer to plate; cover to keep warm. Add remaining broth and reduced-fat 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. Yield: 4 servings.
SUBSTITUTE: Substitute 1 pkg. (10 oz.) frozen green beans, cooked and drained, for the asparagus.
Originally published as Parmesan-Crusted Chicken in Cream Sauce Provided by Philadelphia® Cream Cheese 2014

Nutritional Facts

1 each equals 580 calories, 13 g fat (4 g saturated fat), 85 mg cholesterol, 500 mg sodium, 79 g carbohydrate, 5 g fiber, 37 g protein.

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