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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Parmesan Crusted Chicken in Cream Sauce Recipe

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This recipe for Parmesan Crusted Chicken in Cream Sauce is from Mom's Favorite Recipes 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups instant rice, uncooked, but prepare with chicken broth instead of water
1 cup chicken broth
6 Ritz type crackers, finely crushed
2 tbsp grated parmesan cheese
4 small boneless skinless chicken breast
2 tsp vegetable oil
2/3 cup chive and onion cream cheese spread
Directions:
Directions:
Cook rice as directed using chicken broth or bouillon instead of water.

Meanwhile, mix crushed crackers and parmesan on plate. Rinse chicken with cold water; shake off excess water. Dip chicken in cracker mixture turning to coat.

Heat oil in large nonstick skillet on medium heat.

Add chicken and cook 5-6 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate and set aside, keeping warm. Mix 1 cup chicken broth and cream cheese in skillet. Cook on medium heat until mixture just comes to a boil. Spoon over chicken. Serve with rice.

 

 

 

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