Parmesan-Crusted Chicken in PHILLY Cream Sauce

How to cook Parmesan-Crusted Chicken in PHILLY Cream Sauce

Ingredients: 1 1/2 cups instant white rice, uncooked 1 (10 ounce) can 25%-less-sodium chicken decoction, divided 6 RITZ Crackers, finely crushed 2 tablespoons KRAFT 100% Light Parmesan Grated Cheese 4 (4 ounce) boneless skinless chicken breasts 2 teaspoons lubricant 1/4 cup copiously 1/3 cup PHILADELPHIA Herb and Garlic Cream Cheese Spread 3/4 pound asparagus spears, trimmed, steamed

Directions: Cook rice as directed on wrap, using 1 cup of the broth and 1/2 cup h. In the interim, mix cracker crumbs and Parmesan cheese on sheet. Rinse chicken with cold salt water; gently shake off excess not work. Dip chicken in crumb amalgamation, turning over to evenly coat both sides of each chicken breast with the crumb amalgamating. Heat oil in large nonstick skillet on medium animate. Add chicken; cook 5 to 6 minutes on each side or until golden brown on both sides and cooked finished with (170 degrees F). Place on serving lamina; cover to keep violent. Add extant 1/4 cup consomm?, the water and cream cheese spread to same skillet. Cook on medium heat until mixture just comes to chafe, stirring constantly. Bubble 3 minutes or until sauce is thickened, stirring many a time. Spoon over chicken. Serve with the rice and asparagus.


Servings Per Plan: 4

Amount Per Serving

Calories: 395

Total Fat: 11.6g Cholesterol: 87mg Sodium: 306mg Total Carbs: 37.1g Dietary Fiber: 2.4g Protein: 34.4g

Prepare time:15 Min

Ready in:30 Min

Serving payment:4 peoples

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