Crispy Chicken with Lemon-Rosemary Sauce

• 24 each boneless skinless chicken breasts
• 2-1/4 cups RITZ Crackers, finely crushed
• 1/2 cup KRAFT Grated Parmesan Cheese
• 1/3 cup fresh rosemary, chopped, divided
• 1/2 cup oil or butter
• 2-1/4 qt. reduced-sodium chicken broth
• 1-1/2 cups lemon juice
• 1/4 cup garlic, minced
• - PHILADELPHIA Neufchatel Cheese, cubed
• 1 gal. hot cooked brown rice

1. Flatten chicken breasts by pounding evenly with meat mallet or rolling pin.
2. Combine cracker crumbs, Parmesan cheese and 2 Tbsp.
3. of the rosemary (or 1/4 tsp.
4. for trial recipe) in shallow pan.
5. Add chicken; turn to evenly coat with crumb mixture, pressing crumb mixture into chicken.
6. Heat oil in large heavy skillet on medium-high heat.
7. Add chicken, in batches; cook 3 to 4 min.
8. on each side or until cooked through.
9. Remove chicken from skillet, reserving drippings in skillet.
10. Cover chicken to keep warm.
11. Add chicken broth, lemon juice, garlic and remaining rosemary to drippings in skillet.
12. Reduce heat to medium; simmer 2 min.
13. or until sauce is reduced by half.
14. Add cream cheese; cook until completely melted, stirring frequently with wire whisk.
15. For each serving: Spoon 2/3 cup rice onto serving plate; top with 1 chicken breast and 3 Tbsp.
16. of the sauce.

chicken breasts, crackers, parmesan cheese, fresh rosemary, oil, chicken broth, lemon juice, garlic, brown rice

Taken from www.kraftrecipes.com/recipes/-2328.aspx (may not work)