Parmesan-Crusted Chicken in Cream Sauce

Philadelphia Cream Cheese

Made it,
Loved it.

Serving size 4

Prep Time 40MIN

Total Time 40MIN

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.

Ingredients

2 cup instant brown rice, uncooked
14 oz fat-free reduced-sodium chicken broth, divided
½ cup water
6 RITZ Crackers, finely crushed (about 1/4 cup)
2 Tbsp KRAFT grated parmesan cheese
4 small boneless skinless chicken breast halves (1 lb.)
2 tsp oil
⅓ cup PHILADELPHIA chive & onion 1/3 less fat than cream cheese
¾ lb fresh asparagus spears, trimmed, steamed

Directions

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.

Kraft Kitchens 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.

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

STORING ASPARAGUS
To store asparagus, stand fresh spears upright in a container filled with about 1 inch of water. Cover loosely with a plastic bag and refrigerate. Or, store in refrigerator with a damp paper towel wrapped around base of stalks and cover loosely with a plastic bag. Asparagus is best when cooked the day it is purchased, but will keep up to 3 or 4 days. Wash just before using.