Parmesan Crusted Chicken in Cream Sauce

Ingredients

2	cups	Minute^® White Rice or Minute^® Brown Rice, uncooked
1	can	(14 1/2 oz.) low sodium chicken broth, divided
6		butter crackers, finely crushed
2	Tbsps	shaved Parmesan cheese
4		boneless skinless chicken breasts
2	tsps	oil
1/3	cup	chive and onion light cream cheese spread
3/4	lb	asparagus, trimmed and steamed

Prepare rice according to package directions, using 1-1/4 cups of the broth and 1/2 cup water.
Meanwhile, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning over to evenly coat both sides of each chicken breast with the crumb mixture.
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until golden brown on both sides and cooked through (170°F). Place chicken on serving plate; cover to keep warm. Add remaining 1/2 cup broth and the cream cheese spread to same skillet. Cook on medium heat until mixture just comes to boil, stirring constantly. Simmer 3 minutes or until sauce is thickened, stirring frequently. Serve chicken over rice. Spoon sauce over chicken. Serve with rice and asparagus.
VARIATION: Prepare as directed, using light cream cheese spread and stirring in 1 tablespoon chopped fresh chives along with the cream cheese spread.
SUBSTITUTE: Substitute 1 package (10 ounces) frozen green beans, cooked and drained, for the asparagus.
TIP: Asparagus spears snap off naturally where they are tough. To trim fresh asparagus, simply bend the spear near the bottom end, and it will break off at the right point.