Wednesday, September 5, 2007

Parmesan-Crusted Chicken in Cream Sauce

This is found on and is one of my favorites


2 cups instant brown rice, uncooked
1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
6 RITZ Crackers, finely crushed
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 lb.)
2 tsp. oil
1/3 cup PHILADELPHIA Chive & Onion Light Cream Cheese Spread


  1. Preheat oven to 400.

  2. Cook rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.

  3. Mix cracker crumbs and Parmesan cheese on plate.

  4. Rinse chicken with cold water; gently shake off excess water.

  5. Dip chicken in crumb mixture, turning over to evenly coat both sides of each chicken breast with the crumb mixture.

  6. HEAT oil in large nonstick skillet on medium heat.

  7. Add chicken; cook 3 to 4 min. on each side or until golden brown on both sides.

  8. Place chicken into greased (with cooking spray) 9 x 13 pan and cook for 20 minutes.

  9. Add remaining 1/2 cup broth and the cream cheese spread to same skillet.

  10. Cook on medium heat until mixture just comes to boil, stirring constantly.

  11. Simmer 3 min. or until sauce is thickened, stirring frequently.

  12. Spoon sauce over chicken and rice.

  13. Serve with the rice and vegetable (I use greenbeans mostly).

I like the sauce so much that I usually make double the recipe and serve on chicken and rice. My hubby loves this and my kids actually will eat this one (they are 4 and 2!!)

1 comment:

lillian said...

I have seen this in the Kraft magazine and I even put it in my recipe book, but never made it. I did the other night since I was reminded of it on this blog. Ryan loved it with a capital LOVED.
The cheesy sauce was a bit much for me...but I made it cause ryan loves creamy saucey stuff. But I did like it,..just less cream sauce on my chicken next time.
Thanks for psoting this and introduing my fam to a new fav!