Crispy Chicken & Sauce With Asparagus Spears

• 2 cups brown rice, uncooked
• 14 ounces reduced-sodium fat-free chicken broth
• 6 Ritz crackers, finely crushed
• 2 tablespoons parmesan cheese, grated
• 4 small boneless skinless chicken breast halves (1 lb)
• 2 teaspoons extra virgin olive oil
• 13 cup light chive & onion cream cheese
• 34 lb asparagus spear, trimmed and steamed (1 lb)

1. Cook brown rice with 1 1/4 cups of the broth and 1/2 cup water.
2. Mix cracker crumbs with Parmesan cheese on a plate.
3. Rinse chicken with cold water; shake off excess water.
4. Dip chicken into cracker mixture, turning to coat.
5. Heat oil in large nonstick skillet on medium.
6. Add chicken and cook 5 - 6 minutes or until chicken is golden brown and cooked through.
7. Place chicken on serving plate.
8. Set aside and keep warm.
9. Add remaining 1/2 cup of broth and cream cheese spread to same skillet.
10. Cook on medium heat until mixture just comes to boil, stirring constantly.
11. Simmer 3 minutes or until sauce thickens.
12. Spoon sauce over chicken.
13. Serve with rice and aspapagus.

brown rice, chicken broth, crackers, parmesan cheese, chicken, extra virgin olive oil, light chive , spear

Taken from www.food.com/recipe/crispy-chicken-sauce-with-asparagus-spears-211787 (may not work)