Parmesan-Crusted Chicken in Cream Sauce

27  Ratings
  • 30 min prep
  • 30 min total
  • Makes 4 servings, 1/4 recipe (327 g) each.


Parmesan-Crusted Chicken in Cream Sauce Recipe

Ingredients

  • 1-1/2 cups instant brown rice, uncooked
  • 1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth, divided
  • 3/4 cup water, divided
  • Ritz 30% Less Fat Crackers, finely crushed (about 3 Tbsp.)
  • 2 Tbsp. grated reduced-fat Parmesan cheese
  • 4 small boneless skinless chicken breasts (1 lb./450 g)
  • 2 tsp. oil
  • 1/3 cup herb and garlic light cream cheese
  • 3/4 lb. (340 g) fresh asparagus spears, trimmed, steamed

Instructions

  • Cook  rice as directed on package, using 1 cup broth and 1/2 cup water.
  • Meanwhile,  mix cracker crumbs and Parmesan on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast.
  • Heat  oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until golden brown on both sides and done (170ºF). Transfer to serving plate; cover to keep warm.
  • Add  remaining broth, water and cream cheese spread to skillet; cook on medium heat until mixture just comes to boil, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Spoon over chicken. Serve with rice and asparagus.

Recipe Tips

SubstituteSubstitute 2 cups frozen green beans, cooked and drained, for the asparagus.

How to Trim Fresh AsparagusAsparagus spears snap off naturally where they are tough. Simply bend the spear near the bottom end and it will break off at the right point. Or, remove an inch or so of the woody portion off the bottom of the stalks with a sharp knife.

How to Purchase and Store AsparagusAsparagus should be green with firm stalks and closed, compact tips. Stalks can be thin or thick; it is a matter of personal preference. To store, stand fresh asparagus 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.

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Nutrition Information

Makes 4 servings, 1/4 recipe (327 g) each.

Nutrition per serving:

    • Calories 370 
    • Total fat 10 g
    • Saturated fat 3 g
    • Cholesterol n/a
    • Sodium 440 mg
    • Carbohydrate 34 g
    • Dietary fiber n/a
    • Total sugars n/a
    •     Includes added sugars n/a
    • Protein 34 g
    • Vitamin A 10 %DV
    • Vitamin C 10 %DV
    • Vitamin D n/a
    • Calcium 10 %DV
    • Iron 25 %DV
    • Potassium n/a

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