Entrée

Parmesan-Crusted Chicken in Cream Sauce

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prep time

30 min

total time

30 min

makes

4 servings, 1/4 recipe (327 g) each

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kraft

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What You Need

1-1/2 cups instant brown rice, uncooked

1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth, divided

3/4 cup water, divided

6 Ritz 30% Less Fat Crackers, finely crushed (about 3 Tbsp.)

2 Tbsp. Kraft 100% Parmesan Light Grated Cheese

4 small boneless skinless chicken breasts (1 lb./450 g)

2 tsp. oil

1/3 cup Philadelphia Herb & Garlic Light Cream Cheese Spread

3/4 lb. (340 g) fresh asparagus spears, trimmed, steamed

Make It

COOK rice as directed on package, using 1 cup broth and 1/2 cup water.

MEANWHILE, mix cracker crumbs and Parmesan on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast.

HEAT oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until golden brown on both sides and done (170ºF). Transfer to serving plate; cover to keep warm.

ADD remaining broth, water and cream cheese spread to skillet; cook on medium heat until mixture just comes to boil, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Spoon over chicken. Serve with rice and asparagus.

kraft kitchens tips

Substitute

Substitute 2 cups frozen green beans, cooked and drained, for the asparagus.

How to Trim Fresh Asparagus

Asparagus spears snap off naturally where they are tough. Simply bend the spear near the bottom end and it will break off at the right point. Or, remove an inch or so of the woody portion off the bottom of the stalks with a sharp knife.

How to Purchase and Store Asparagus

Asparagus should be green with firm stalks and closed, compact tips. Stalks can be thin or thick; it is a matter of personal preference. To store, stand fresh asparagus 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.

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I found it too salty.
posted by shorty_spice | on 4/20/2013

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I baked the chicken instead of frying since my chicken was too frozen to pound down and I find chicken doesn't cook in a frying pan without burning a coating without having it pound down to a thin breast. So it took longer to make but it was tasty, the sauce was great and thickened perfectly. A great dinner.
posted by pearl_jammer | on 4/23/2011

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It was some of the best chciken I've had. Would definitly make it again.
posted by a cook | on 9/21/2010

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I loved the chicken it was awsome and I make it all the time but i hated the cream sauce it was so gross. I make my chicken with mashed potatoes and brocoli
posted by boooger | on 1/6/2010

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I tried just the chicken and sauce, and paired it with the updated lighter fettuccini alfredo from Kraft, and it was delicious. The coating is super simple, easy to do, and tastes great. The sauce was a little fussy to thicken, but with some tips from my mom, it turned out perfectly!
posted by Persephony | on 8/14/2009

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Super good! Was a hit for all of us!
posted by kingsley687 | on 1/22/2009

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Followed the recipe exactly, and neither the chicken or the rice turned out. The sauce was good, but the rest wasn't.
posted by DetailBoi | on 11/3/2008

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Excellent! Very easy to make and absolutely delicious!
posted by a cook | on 11/17/2007

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My husband and small toddler both loved this recipe. Mike has been telling the family and friends that I made this really good chicken and they have to try it.
posted by vanessacoggan | on 6/4/2007

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My whole family really loved this meal. We doubled the recipe, and used parmiganno regianno (sorry if I spelled that wrong!) cheese instead, so not as calorie wise, but very delicious! Also, if you use larger pieces of chicken, butterfly it before you coat it so it cooks faster. Overall, easy and delicious!
posted by smartie_8 | on 2/8/2007