RITZ-Parmesan Crusted Chicken in Cream Sauce

RITZ-Parmesan Crusted Chicken in Cream Sauce

Prep time30 min
Total time30min
ServingsMakes 4 servings, 1/4 recipe (327 g) each.
  • 1½ cups instant brown rice, uncooked
  • 1 can (10 fl oz/284 mL) reduced-sodium chicken broth, divided
  • ¾ cup water, divided
  • 6 Ritz Crackers, finely crushed (about 3 Tbsp.)
  • 2 Tbsp. grated reduced-fat Parmesan cheese, finely crushed (about 3 Tbsp.)
  • 4 small boneless skinless chicken breasts (1 lb./450 g)
  • 2 tsp. oil
  • ⅓ cup herb and garlic soft light cream cheese
  • ¾ lb. (340 g) fresh asparagus spears, trimmed, steamed
  • Cook rice as directed on package, using 1 cup broth and 1/2 cup water.
  • Meanwhile, mix cracker crumbs and Parmesan on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast.
  • Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until golden brown on both sides and done (170ºF). Transfer to serving plate; cover to keep warm.
  • Add remaining broth, water and cream cheese spread to skillet; cook on medium heat until mixture just comes to boil, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Spoon over chicken. Serve with rice and asparagus.
Recipe Tips
  • Substitute
    Substitute 2 cups frozen green beans, cooked and drained, for the asparagus.
  • How to Trim Fresh Asparagus
    Asparagus spears snap off naturally where they are tough. Simply bend the spear near the bottom end and it will break off at the right point. Or, remove an inch or so of the woody portion off the bottom of the stalks with a sharp knife.
  • How to Purchase and Store Asparagus
    Asparagus should be green with firm stalks and closed, compact tips. Stalks can be thin or thick; it is a matter of personal preference. To store, stand fresh asparagus spears upright in a container filled with about 1 inch of water. Cover loosely with a plastic bag and refrigerate. Or, store in refrigerator with a damp paper towel wrapped around base of stalks and cover loosely with a plastic bag. Asparagus is best when cooked the day it is purchased, but will keep up to 3 or 4 days. Wash just before using.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 10g 
   Saturated 3g 
   Sodium 440mg 
   Carbohydrate 34g 
   Fibre 3g 
   Sugars 4g 
   Protein 34g 
   Vitamin A 10%DV 
   Vitamin C 10%DV 
   Calcium 10%DV 
   Fibre 3g 
   Sugars 4g 
Protein 34g 
Vitamin A10 %DV
Vitamin C10 %DV
Calcium10 %DV
Iron25 %DV

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