How to make it

  • 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). 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 with the rice and asparagus.
  • Variation
  • Prepare as directed, using PHILADELPHIA Light Cream Cheese Spread and stirring in 1 Tbsp. chopped fresh chives along with the cream cheese spread.
  • Substitute 1 pkg. (10 oz.) frozen green beans, cooked and drained, for the asparagus.

Reviews & Comments 6

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    " It was excellent "
    deslovescookin ate it and said...
    My family loves this recipe! Tastes so good. I couldn't remember where I found this before so I couldn't make it again. lol... I'm so glad you posted this and I'm sure they will be too. THANKS!
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    " It was excellent "
    notyourmomma ate it and said...
    Wonderful, great flavor.
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  • httpmom 10 years ago
    Hummm...comfort chicken!
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    " It was excellent "
    sparow64 ate it and said...
    Absolutely Fabulous!
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    " It was excellent "
    oregongrandma ate it and said...
    Just made my stomach growl. Sounds wonderful. I'll be trying this one. I get the Kraftfoods cookbooks too...I don't remember seeing this one. Thank you.
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  • pleclare 10 years ago
    Sounds wonderful!
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