Parmesan-Crusted Chicken in Cream Sauce

• 1-1/2 cups instant brown rice, uncooked
• 1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth, divided
• 3/4 cup water, divided
• 6 Ritz 30% Less Fat Crackers, finely crushed (about 3 Tbsp.)
• 2 Tbsp. Kraft 100% Parmesan Light Grated Cheese
• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 2 tsp. oil
• 1/3 cup Philadelphia Herb & Garlic Light Cream Cheese Product
• 3/4 lb. (340 g) fresh asparagus spears, trimmed, steamed

1. Cook rice as directed on package, using 1 cup broth and 1/2 cup water.
2. Meanwhile, mix cracker crumbs and Parmesan on plate.
3. Rinse chicken with cold water; gently shake off excess water.
4. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast.
5. Heat oil in large nonstick skillet on medium heat.
6. Add chicken; cook 5 to 6 min.
7. on each side or until golden brown on both sides and done (170 degrees F).
8. Transfer to serving plate; cover to keep warm.
9. Add remaining broth, water and cream cheese product to skillet; cook on medium heat until mixture just comes to boil, stirring constantly.
10. Simmer 3 min.
11. or until sauce is thickened, stirring frequently.
12. Spoon over chicken.
13. Serve with rice and asparagus.

instant brown rice, chicken broth, water, fat crackers, cheese, chicken breasts, oil, philadelphia

Taken from www.kraftrecipes.com/recipes/parmesan-crusted-chicken-in-cream-sauce-91860.aspx (may not work)