New Recipe

Angela had asked me to post some good recipes from my new chicken cookbook. This recipe isn't from that book, it's from the Kraft Food and Family Magazine, but we thought it was a good one. Amanda made it for dinner tonight and it was delicious! I never thought to take a picture of it before we ate it! Here is the recipe.

Parmesan Crusted Chicken in Cream Sauce

2 cups Minute Brown Rice, uncooked (or use white rice)

1 can (14oz) fat free chicken broth (or make your own using bullion)

6 Ritz Crackers, finely crushed

2 tbsp. 100% Grated Parmesan Cheese

4 small boneless skinless chicken breast halves (1lb)

2 tsp. vegetable oil

1/3 cup Philadelphia Chive & Onion Light Cream Cheese Spread

3/4 lb (1 bunch) steamed asparagus spears

Cook rice as directed on package, using 1 1/4 cups of the broth and 1/2 cup water. (or use white rice.)

Meanwhile, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water, shake off excess water. Dip chicken in cracker mixture, turning to coat.

Heat oil in lare nonstick skillet on medium heat. Add chicken, cook 5-6 minutes on each side or until chicken is golden brown and cooked throught. Place chicken on serving plate. Set aside, 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.

Makes 4 servings.

420 calories per serving

Quick and very yummy!