PARMESAN CRUSTED CHICKEN WITH CREAM SAUCE RECIPES

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PARMESAN CRUSTED CHICKEN IN CREAM SAUCE RECIPE - FOOD.COM



Parmesan Crusted Chicken in Cream Sauce Recipe - Food.com image

Equal parts crispy and creamy, this chicken dinner is also surprisingly easy to prepare. It may sound fussy, but you'll be amazed at how few ingredients and prep time it takes to create this balanced meal. It's so satisfying, you'll never guess that it's a healthy choice, too

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 357.7, FatContent 8.2, SaturatedFatContent 1.9, CholesterolContent 77.7, SodiumContent 468.8, CarbohydrateContent 36.7, FiberContent 2.7, SugarContent 1.9, ProteinContent 33

PARMESAN-CRUSTED CHICKEN IN CREAM SAUCE RECIPE | MYRECIPES



Parmesan-Crusted Chicken in Cream Sauce Recipe | MyRecipes image

Can you imagine if the crusty-crunchy chicken Parm with silky, creamy sauce you order whenever you see it on a menu were made to fit your healthy eating plan? You're welcome.

Provided by MyRecipes

Total Time 40 minutes

Prep Time 40 minutes

Yield 4 servings

Number Of Ingredients 9

2 cups instant brown rice, uncooked
1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
½ cup water
6 RITZ Crackers, finely crushed (about 1/4 cup)
2 tablespoons KRAFT Grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 lb.)
2 teaspoons oil
? cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
¾ pound fresh asparagus spears, trimmed, steamed

Steps:

  • COOK rice in 1-1/4 cups broth and 1/2 cup water as directed on package.
  • MEANWHILE, mix cracker crumbs and Parmesan on plate. 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.
  • HEAT oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to 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.
  • kraft kitchens tipsVARIATION Prepare using plain PHILADELPHIA 1/3 Less Fat than Cream Cheese and adding 1 Tbsp. chopped fresh chives to skillet along with the remaining broth and reduced-fat cream cheese. SUBSTITUTESubstitute 1 pkg. (10 oz.) frozen green beans, cooked and drained, for the asparagus.STORING ASPARAGUSTo store asparagus, stand fresh 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.

Nutrition Facts : Calories 580 calories, CarbohydrateContent 79 g, CholesterolContent 85 mg, FatContent 13 g, FiberContent 5 g, ProteinContent 37 g, SaturatedFatContent 4 g, SodiumContent 500 mg, SugarContent 2 g

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