user profile
Kraft User
header language image
My Favourites
Shopping List
Close Icon
Parmesan-Crusted Chicken in Cream Sauce
Parmesan-Crusted Chicken in Cream Sauce

Parmesan-Crusted Chicken in Cream Sauce

25 Review(s)
Healthy Living
Cook Minutes 30 Min
Prep : 30 Min
A flavourful and balanced dinner that is sure to be a hit with the entire family.
Add To Favourites Icon
What do I need ?
Select All
4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
6 Ritz 30% Less Fat Crackers, finely crushed (about 3 Tbsp.)
2 Tbsp. Kraft 100% Parmesan Light Grated Cheese
4 small boneless skinless chicken breasts (1 lb./450 g)
2 tsp. oil
1/3 cup Philadelphia Herb & Garlic Light Cream Cheese Product
3/4 lb. (340 g) fresh asparagus spears, trimmed, steamed
Add To Shopping List
How do I make it ?
Select All
Step 1
Cook rice as directed on package, using 1 cup broth and 1/2 cup water.
Step 2
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.
Step 3
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.
Step 4
Add remaining broth, water and cream cheese product 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.
Kraft Kitchen Tips!
Substitute Philadelphia Light Cream Cheese Product and 1 Tbsp. chopped fresh chives for the Philadelphia Herb & Garlic Light Cream Cheese Product.
Substitute 2 cups frozen green beans, cooked and drained, for the asparagus.
How to Trim Fresh Asparagus
Asparagus 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 Asparagus
Asparagus 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.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 3 g
15 %
Cholesterol 75 mg
Sodium 440 mg
18 %
Carbohydrate 34 g
Fibre 3 g
Sugars 4 g
Protein 34 g
Vitamin A
10 %
Vitamin C
10 %
10 %
25 %
Makes 4 servings, 1/4 recipe (327 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Add To Shopping List
Save to List
Similar Recipes
Left Bracket
Have you tried?
Right Bracket
Left Arrow
Right Arrow