Parmesan Chicken with Cream Sauce

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1-1/2 cups instant white rice, uncooked 1 can (10 fl oz/ 284 mL) 25%-less-sodium chicken broth, divided 6 RITZ Crackers, finely crushed 2 Tbsp. KRAFT 100% Parmesan Light Grated Cheese 4 small boneless skinless chicken breasts (1 lb./450 g) 2 tsp. oil 1/4 cup water 1/3 cup PHILADELPHIA Herb & Garlic Cream Cheese Spread 1 bunch asparagus spears (3/4 lb./340 g), trimmed, steamed
Directions

COOK rice as directed on package, using 1 cup 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 over to evenly coat both sides of each chicken breast with the crumb mixture.

-Kraft Kitchens
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 (170�F). Place on serving plate; cover to keep warm. Add remaining 1/4 cup broth, the water and cream cheese spread to same skillet. Cook on medium heat until mixture just comes to boil, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Spoon over chicken. Serve with the rice and asparagus.

Number of Servings: 4

Recipe submitted by SparkPeople user AMARELAVITA.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 416.9
  • Total Fat: 12.6 g
  • Cholesterol: 103.5 mg
  • Sodium: 2,611.4 mg
  • Total Carbs: 37.2 g
  • Dietary Fiber: 2.5 g
  • Protein: 42.6 g

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