Print Options

Back to Parmesan-Crusted Chicken in Cream Sauce >

Include these items:

Taste of Home Logo

Parmesan-Crusted Chicken in Cream Sauce

 Parmesan-Crusted Chicken in Cream Sauce
Recipe provided by Philadelphia® Cream Cheese
4 ServingsPrep Time: 15 min Total Time: 30 min


  • 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


  • COOK rice in 1-1/4 cups broth and 1/2 cup water as directed on
  • package.
  • 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.
  • 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

2 of 2

Parmesan-Crusted Chicken in Cream Sauce (continued)

Directions (continued)

  • 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.
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.