Parmesan Crusted Chicken in Cream Sauce
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 1⁄2 cups Minute Rice, uncooked
- 1 (10 fluid ounce) can chicken broth, divided (low sodium)
- 6 Ritz crackers, finely crushed
- 4 small boneless skinless chicken breasts (1 lb.)
- 2 teaspoons vegetable oil
- 1⁄3 cup philadelphia cream cheese with garlic and herbs, spread
- 375 g asparagus spears, trimmed and steamed
- 2 tablespoons parmesan cheese
directions
- Cook rice as directed on package, using 1 cup of the both and 1/2 cup water.
- Meanwhile, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; shake off excess. Dip chicken in cracker mixture, turning to coat.
- Heat oil in a large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate. Set aside; keep warm.
- Add remaining 1/4 cup broth, 1/4 cup water and the cream cheese spread to same skillet. Cook on medium heat until mixture just comes to a boil, stirring constantly. Simmer 3 minutes or until sauce thickens.
- Spoon sauce over chicken. Serve with rice and aspargus.
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Reviews
-
I really liked this chicken a lot. I love cream cheese so it was wonderful. The only problem I had was that I couldn't find cream cheese with garlic and herbs-only onions and chives. So I just got the regular cream cheese (b/c fiance doesn't like chives) and added my own herbs to it. It was still good, but probably better if I had the other. Anyway, I liked it so I will be making it again. It was pretty simple to make also. I used italian seasoned bread crumbs instead of ritz. (also, just a note-in the recipe ingredients parmesan cheese isn't listed although it is in the instructions.)
RECIPE SUBMITTED BY
<p>I am a retired school secretary. I'm a 13 year breast cancer survivor and love to cook.</p>