Parmesan Crusted Chicken in Cream Sauce

Originally from Kraft Food and Family Magazine

2 cups instant brown rice, uncooked

1 (14 oz) can chicken broth, divided

6 Ritz crackers, finely crushed

2 Tbsp grated parmesan cheese

4 small boneless skinless chicken breast halves

2 tsp vegetable oil

1/3 cup chive and onion cream cheese spread

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 or in shallow bowl.  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; cook 5-6 minutes on each side or until chicken is golden brown and cooked through.  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 a boil, stirring constantly.  Simmer 3 minutes or until sauce thickens.  Spoon sauce over chicken.  Serve rice with chicken.

Thoughts and Tips:

I tried to just spray the cooking pan with cooking spray.  All the crusting came off the chicken.  So definitely use the oil and don't cook the chicken on too high heat at first so that the crusting will cook onto the surface of the chicken instead of onto the pan!

Asparagus or broccoli go well with this.

The crusting keeps the chicken lovely and tender.  I would guess you could bake this as well, but you wouldn't get the same crispy outside that you get from cooking in oil.