Parmesan-Crusted Chicken in Cream Sauce

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:

0

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 facts

Recipe Tips

1

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

2

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.

3

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.