Creamy Chicken Parmesan

• 3 Ritz 30% Less Fat Crackers, finely crushed (about 2 Tbsp.)
• 2 Tbsp. Kraft 100% Parmesan Light Grated Cheese, divided
• 2 small boneless skinless chicken breasts (1/2 lb./225 g)
• 1-1/2 cups 25%-less-sodium chicken broth, divided
• 1/4 cup water
• 1/2 cup orzo pasta, uncooked
• 1 tsp. oil
• 1/4 cup Philadelphia Light Cream Cheese Product
• 1 cup frozen mixed vegetables (corn, carrots, peas, green beans), thawed

1. Mix cracker crumbs and 1 Tbsp.
2. Parmesan on small plate.
3. Rinse chicken with cold water; dip in crumb mixture, turning to evenly coat both sides of each breast.
4. Press crumbs gently into chicken to secure; set aside.
5. Bring 1 cup broth and water to boil in medium saucepan on medium-high heat.
6. Add orzo; simmer on medium-low heat 9 min.
7. or until most of liquid is absorbed and orzo is tender.
8. Meanwhile, heat oil in large nonstick skillet on medium heat.
9. Add chicken; cook 5 to 6 min.
10. on each side or until done (170 degrees F).
11. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
12. Add cream cheese product and remaining broth to drippings in skillet.
13. Bring just to boil on medium heat, stirring constantly.
14. Simmer 3 min.
15. or until sauce is thickened, stirring frequently.
16. Meanwhile, add vegetables to orzo mixture; simmer 2 min.
17. or until heated through, stirring frequently.
18. Spoon orzo mixture onto 2 serving plates; top with chicken.
19. Stir remaining Parmesan into cream cheese sauce; spoon over chicken.

fat crackers, cheese, chicken breasts, water, orzo pasta, oil, philadelphia light cream cheese, corn

Taken from www.kraftrecipes.com/recipes/creamy-chicken-parmesan-107053.aspx (may not work)