The new Food on Shine is coming soon! Learn more about what's new »
Parmesan-Crusted Chicken in Cream Sauce
- Prep Time 15 min.
- Cook Time -
- Serves 4
Recipe Provided By: Kraftfoods.com
See more from
Kraftfoods.com on Yahoo! Food
1. Ingredients
- 2 cups MINUTE Brown Rice, uncooked
- 1 (14 ounce) can fat-free reduced-sodium chicken broth, divided
- 6 RITZ Crackers, finely crushed
- 2 tablespoons KRAFT 100% Grated Parmesan Cheese
- 4 small boneless skinless chicken breast halves
- 2 teaspoons oil
- 1/3 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
- 3/4 pound asparagus spears, trimmed, steamed
2. Cooking Directions
- Cook rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.
- Meanwhile, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning over to evenly coat both sides of each chicken breast with the crumb mixture.
- 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 cooked through (170 degrees F). Place chicken on serving plate; cover to keep warm. Add remaining 1/2 cup broth and the cream cheese spread to same skillet. Cook on medium heat until mixture just comes to boil, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Spoon sauce over chicken. Serve with the rice and asparagus.
Yield: 4 servings
3. Still Hungry?
Notes:
Variation
Prepare as directed, using PHILADELPHIA Light Cream Cheese Spread and stirring in 1 Tbsp. chopped fresh chives along with the cream cheese spread.
Substitute
Substitute 1 pkg. (10 oz.) frozen green beans, cooked and drained, for the asparagus.
How to Purchase & 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.
More Recipes Like This
More From Kraftfoods.com
Technology in partnership with
-
Changed It Up A Bit
Amanda - April 27, 2008 01:32:32 PM PSTInstead of Brown Rice I used White. And instead of adding the rest of the chicken broth to the cream cheese, I used a half a can of Cream of Chicken soup and a few tablespoons of milk and it gave it the best flavor. My family has already requested it three times.
BTW, make sure your chicken is really thin or it won\'t be done in the time the receipe says.4 of 4 found this review helpful.
Was this review helpful to you? Yes - No Report Abuse
-
Ummmmm...really good...
Tori - April 8, 2009 12:24:51 PM PSTWe all loved it! I baked the chicken instead of frying it though, to cyut down on the fat and cooking time. Turned out great!!!
The second time I used the whole tub of cream cheese and saved the leftovers to use through out the week for my 3 year olds lunches....he loved it over noodles, veg., and a dip for chicken nuggets!!!!! My new fav.!Was this review helpful to you? Yes - No Report Abuse
-
Real Brown Rice
gerkear - April 22, 2008 01:51:05 PM PSTBrown rice should normally take 40-45 minutes to cook. If you take it off the heat and let it stand for 10 minutes you will have hard, brown rice soup.
0 of 1 found this review helpful.
Was this review helpful to you? Yes - No Report Abuse
-
You
quimsy99 - April 21, 2008 02:27:05 PM PSTMinute Rice??!!! Kraft parmesan???!!!! With real rice (which is not hard to make-1 portion of rice, 2 portions of water, bring to a boil, cover, remove from heat, let stand 10 minutes) and a block of parmesan grated in your food processor, this might be a decent recipe.
1 of 8 found this review helpful.
Was this review helpful to you? Yes - No Report Abuse
Yahoo! Food Videos
Most Watched Food Videos
- Mushroom and Broccoli Casserole : Food Network
- Sweet and Sour Wing Glaze : Food Network
- Mashed Potatoes 101 : Martha Stewart
- Pumpkin Bars : Food Network
