Monday, September 23, 2013

Parmesan Crusted Chicken in Cream Sauce

2 cups instant rice, uncooked
1 can (14 oz) fat free reduced-sodium chicken broth, divided
1/2 cup water
6 Ritz crackers, finely crushed (about 1/4 cup)
2 TBSP grated parmesan cheese
4 small boneless skinless chicken breasts
2 tsp oil
1/3 cup Philadelphia chive and onion cream cheese

1. Cook rice in 1 1/4 cups broth and 1/2 cup water as directed on package
2.  Mix cracker crumbs and parmesan on place.  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.
3.  Heat oil in large nonstick skillet on medium heat.  Add chicken; cook 5 to 6 min on each side or until done.  Transfer to place; cover to keep warm.  Add remaining broth and cream cheese to skillet; bring to boil, stirring constantly.  Cook 3 min or until thickened, stirring frequently; spoon over chicken.  Serve with rice.

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