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Ingredients
- 2 cups instant brown rice, uncooked
- 1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
- 6 RITZ Crackers, finely crushed
- 2 Tbsp. KRAFT Grated Parmesan Cheese
- 4 small boneless skinless chicken breast halves (1 lb.)
- 2 tsp. oil
- 1/3 cup PHILADELPHIA Chive & Onion
- 1/3 Less Fat than Cream Cheese
- 3/4 lb. asparagus spears, trimmed, steamed
Details
Servings 4
Adapted from kraftfoods.com
Preparation
Step 1
COOK rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.
MEANWHILE, mix cracker crumbs and Parmesan on plate. 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.
Variation:
Prepare using plain PHILADELPHIA 1/3 Less Fat Cream Cheese and stirring in 1 Tbsp. chopped fresh chives along with the cream cheese.
Substitute:
1 pkg. (10 oz.) frozen green beans, cooked and drained, for the asparagus.
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