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Parmesan-Crusted Chicken in Cream Sauce

Prep time

40 min

Total time

40 min

Servings

Makes 4 servings.

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    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
Preparation
  • 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 reduced-fat 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

Nutrition per serving:

  • Calories

    580

  • Total Fat

    13g

  •    Saturated Fat

    4g

  • Cholesterol

    85mg

  • Sodium

    500mg

  • Total Carbohydrate

    79g

  •    Dietary Fiber

    5g

  •    Total Sugars

    2g

  •       Includes Added Sugars

    n/a

  • Protein

    37g

  • Vitamin A

    15%DV

  • Vitamin C

    10%DV

  • Vitamin D

    n/a

  • Calcium

    10%DV

  • Iron

    15%DV

  • Potassium

    n/a

    • n/a indicates that data is not available

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