Tuesday, February 15, 2011

Parmesan Crusted Chicken in Cream Sauce

This is a very quick yet impressive meal. It took less than 30 minutes to make. Although, I don't really care for minute rice, so the next time I make this I think I will take the time to cook real brown rice.

Parmesan Crusted Chicken in Cream Sauce

2 c. minute brown rice, uncooked
1 can (14 oz.) chicken broth, divided
6 Ritz crackers (I used about 10 crackers), finely crushed
2 Tbsp. Parmesan cheese
4 small boneless skinless chicken breast halves
2 tsp. vegetable oil
1/3 c. light chive and onion cream cheese spread

Cook rice as directed on package, using 1 1/4 c. of the broth and 1/2 c. water. Meanwhile, mix cracker crumbs and Parmesan cheese on a plate. Rinse chicken with cold water, shake off excess water. Dip chicken in cracker mixture, turning to coat.

Heat oil in a large skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate. Set aside; keep warm. Add remaining 1/2 c. broth and cream cheese to same skillet.

Cook on medium heat until mixture just comes to a boil, stirring constantly. Simmer 3 minutes or until sauce thickens. Spoon sauce over chicken. Serve over rice.

Recipe and picture source: Kraft Food and Family Magazine

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