We love this recipe. Its pretty easy and tastes great, and its kind of healthy I guess? Thanks Sara for the picture! Oh and I like to double the cream sauce part, so if you do that, make sure you buy enough to double the broth and cheese. This serves 4 and takes about 30 minutes total.
What you need:
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 Light Cream Cheese Spread
What you need to do:
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 cheese on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning each piece over to evenly coat both sides. 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 golden brown on both sides and cooked through (165°F) - if your chicken is thicker as mine usually is, this always takes longer. Place chicken on serving plate; cover to keep warm. Add remaining 1/2 cup broth and the cream cheese spread to skillet. Cook on medium heat just until mixture comes to boil, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Spoon sauce over chicken. Serve over brown rice.
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