Parmesan-Crusted Chicken in Cream Sauce

806  Ratings
  • 40 min prep
  • 40 min total
  • Makes 4 servings.

Can you imagine if the crusty-crunchy chicken Parm with silky, creamy sauce you order whenever you see it on a menu were made to fit your healthy eating plan? You're welcome.

Parmesan-Crusted Chicken in Cream Sauce Recipe

Ingredients

  • 2 cups instant brown rice, uncooked
  • 1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
  • 1/2 cup water
  • 6 RITZ Crackers, finely crushed (about 1/4 cup)
  • 2 Tbsp. grated Parmesan cheese
  • 4 small boneless skinless chicken breast halves (1 lb.)
  • 2 tsp. oil
  • 1/3 cup chive and onion 1/3 less fat than cream cheese
  • 3/4 lb. fresh asparagus spears, trimmed, steamed

Instructions

  • 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°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.

Recipe Tips

Variation Prepare using plain PHILADELPHIA 1/3 Less Fat than Cream Cheese and adding 1 Tbsp. chopped fresh chives to skillet along with the remaining broth and reduced-fat cream cheese.

SubstituteSubstitute 1 pkg. (10 oz.) frozen green beans, cooked and drained, for the asparagus.

91371

Nutrition Information

Makes 4 servings.
  • Generally Nutritious
  • Low Sodium

Diet Exchange

5 Starch,3 Meat (L),1 Fat

Nutrition Notes

Good news! This great-tasting low-sodium oh-so-easy dinner contains foods from three different food groups, helping you to eat a variety of foods.

Nutrition per serving:

  • Calories 580 
  • Total fat 13 g
  • Saturated fat 4 g
  • Cholesterol 85 mg
  • Sodium 500 mg
  • Carbohydrate 79 g
  • Dietary fiber 5 g
  • Sugars 2 g
  • Protein 37 g
  • Vitamin A 15 %DV
  • Vitamin C 10 %DV
  • Calcium 10 %DV
  • Iron 15 %DV

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