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Parmesan Crusted Chicken in Cream Sauce Recipe

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This recipe for Parmesan Crusted Chicken in Cream Sauce, by , is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kraft Foods
Added: Monday, May 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c. minute brown rice, uncooked
14 oz. can chicken broth
6 Ritz crackers, finely crushed
2 T. grated parmesan cheese
4 small boneless, skinless chicken breast halves
2 tsp. olive oil
1/3 c. chive and onion cream cheese spread
3/4 lb. asparagus spears, trimmed, steamed

Directions:
Directions:
Cook rice as directed on package, using 1 1/4 c. of the broth and 1/2 c. water.
Mix cracker crumbs and cheese on plate. Rinse chicken with cold water, towel off excess water. Dip chicken in cracker mixture, turning to coat.
Heat oil in large nonstick skillet on medium heat. Add chicken, cook 5-6 minutes on each side until golden brown and cooked through.
Place chicken on serving plate. Set aside to keep warm.
Add remaining 1/2 cup broth and cream cheese spread to same skillet. Cook on medium heat until mixture just comes to boil, stirring constantly. Simmer 3 minutes or until sauce thickens. Spoon sauce over chicken. Serve rice and asparagus with chicken

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 min.

 

 

 

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