Parmesan-Crusted Chicken in Cream Sauce

Name: Parmesan-Crusted Chicken in Cream Sauce
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 cups instant brown rice, uncooked; 1 can fat-free reduced-sodium chicken broth, divided; ½ 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; ⅓ cup chive and onion 1/3-less-fat than cream cheese; ¾ lb. fresh asparagus spears, trimmed, steamed

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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

2 cups instant brown rice, uncooked
1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
½ 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
⅓ cup chive and onion 1/3-less-fat than cream cheese
¾ lb. fresh asparagus spears, trimmed, steamed

Nutrition factsNutrition information

Recipe Tips

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.