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Parmesan Crusted Chicken Recipe

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This recipe for Parmesan Crusted Chicken, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katy Alexander
Added: Sunday, April 19, 2009

Category:
Category:

Ingredients:  
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
2 tsp. oil
1/3 cup PHILADELPHIA Cream Cheese with Chive & Onion
3/4 lb. asparagus spears, trimmed, steamed

Directions:
Directions:
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. 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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30

 

 

 

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