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.

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Recipe Summary

prep:
40 mins
total:
40 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • COOK rice in 1-1/4 cups broth and 1/2 cup water as directed on package.

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  • 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 tipsVARIATION 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. SUBSTITUTESubstitute 1 pkg. (10 oz.) frozen green beans, cooked and drained, for the asparagus.STORING ASPARAGUSTo 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.

Nutrition Facts

580 calories; cholesterol 85mg; fiber 5g; iron 15%; fat 13g; sodium 500mg; sugars 2g; saturated fat 4g; carbohydrates 79g; protein 37g; calcium 10%.
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