Parmesan Crusted Chicken in Cream Sauce

Makes 4 Servings


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.