Parmesan Crusted Chicken in Cream Sauce
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- 2 cup(s) instant brown rice uncooked
- 14 ounce(s) fat-free reduced sodium chicken broth divided
- 6 Ritz crackers finely crushed
- 2 tablespoon(s) Parmesan cheese grated
- 4 small boneless, skinless chicken breast halves
- 2 teaspoon(s) oil
- 1/3 cup(s) Philadelphia Chive & Onion cream cheese
- 3/4 pound(s) asparagus spears trimmed, steamed
- Cook rice as directed on package, using 1 1/4 cups of the broth and 1/2 cup water.
- Mix cracker crumbs and parmesan on plate. Rinse chicken with cold water; gently shake off excess. Dip chicken in crumb mixture, turning evenly to coat both sides of each breast. Discard and remaining crumb mixture.
- Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 minutes on each side or until done. Transfer to plate; cover to keep warm. Add remaining broth and cream cheese to skillet; bring just to a boil, stirring constantly. Cook 3 minutes or until thickened, stirring frequently. Spoon over chicken. Serve with rice and asparagus.
This recipe is a personal recipe added by gmeac1981 and has not been tested or endorsed by MyRecipes.
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Parmesan Crusted Chicken in Cream Sauce Recipe at a Glance
- COURSE: Main Dishes