Every time I make this my kids get excited, Steve does too. It's another "crunchy" chicken. The sauce is so tasty you can't get enough. We practically fight over it like it's gold. We dip the chicken and the rice in it. YUM!!!
Prep Time:
15 min
Total Time:
30 min
Makes:
4 servings
Ingredients:
2 cups instant brown rice, uncooked
1 can (14 oz) chicken broth, divided
12 RITZ Crackers, finely crushed
2 Tbsp KRAFT Grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 l.)
2 tsp oil
1 tub (8oz) cup PHILADELPHIA Chive & Onion Cream Cheese
3/4 lb asparagus spears, trimmed, steamed
Directions:
COOK rice as directed on package, using 1-1/4 cups of water and 1/2 cup of the broth.
MIX cracker crumbs and Parmesan in dish. 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 (165°F). Transfer to plate; cover to keep warm. Add remaining broth and 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.
Gina's Tips
I wrote the recipe the way I cook it. The original recipe asks for 6 RITZ crackers but it is not enough. I also cook more chicken, about 6-8 chicken breast cutlets. It also reverses the water and broth "1-1/4 cups of the broth and 1/2 cup of water". I use more of the broth for the sauce because I use an entire 8 oz tub of cream cheese instead of 1/3 cup like the recipe calls for. My kids won't touch the asparagus so I steam fresh green beans.
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