Parmesan Crusted Chicken in Cream Sauce

This is the second time I’ve made this meal and honestly the first time was a bit better. The breading on the chicken didn’t stick this time – my guess is that it’s because I had to use shaved parmesan (that’s what was in the fridge) instead of Kraft parmesan. Because the breading did not stick to the chicken it all ended up in the sauce. Not bad, but not what it was supposed to be.

I also didn’t have instant brown rice. I usually do not have instant rice in my house unless a recipe calls for it as a main ingredient. I would have made regular brown rice in my rice cooker, but brown rice takes a while to cook and I was VERY HUNGRY. Instead I whipped up some mashed potatoes since I had a few potatoes that needed to be eaten. There was some leftover sauce from a Greek restaurant in the fridge so I used that for the mashed potatoes – YUM!

I am not a fan of asparagus but I cooked it anyway. Husband likes it and I want little one to like it as well. It was very pretty all bundled up in the store so I bought it. I ate a serving, hating every minute of it. I was proud of myself however for eating a green vegetable I normally wouldn’t have eaten.

Would I make this again – yes. It was easy, quick, not too expensive and husband really liked it.

2 cups instant brown rice, uncooked

14 oz. chicken broth, divided

6 RITZ Crackers, finely crushed

2 Tbsp. KRAFT Grated Parmesan Cheese

4 small boneless skinless chicken breast halves (1 lb.)

2 tsp. oil

1/3 cup PHILADELPHIA Chive & Onion

3/4 lb. 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 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. Transfer chicken to a 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.

http://www.kraftrecipes.com/recipes/parmesan-crusted-chicken-in-cream-91371.aspx