print icon
Print This Recipe

Parmesan-Crusted Chicken in PHILLY Cream Sauce

SUBMITTED BY: Philadelphia 

"Special enough for a formal dinner party yet on the table in 30 minutes or less. These crispy chicken breasts are draped in a creamy herb cheese sauce and served with white rice and fresh asparagus."
RECIPE RATING:
This recipe has been rated 13 times with an average star rating of 4.3
Read Reviews (10)
PREP TIME  15 Min
READY IN  30 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 1/2 cups instant white rice, uncooked
  • 1 (10 ounce) can 25%-less-sodium chicken broth, divided
  • 6 RITZ Crackers, finely crushed
  • 2 tablespoons KRAFT 100% Light Parmesan Grated Cheese
  • 4 (4 ounce) boneless skinless chicken breasts
  • 2 teaspoons oil
  • 1/4 cup water
  • 1/3 cup PHILADELPHIA Herb and Garlic Cream Cheese Spread
  • 3/4 pound asparagus spears, trimmed, steamed

DIRECTIONS

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

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed on Nov. 21, 2008 by sdkid 
i was looking for a recipe so i saw this so i tried it cause its seemed easy and quick no one... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed on Jan. 4, 2009 by nikki 
Amazing! Nice rich taste. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed on Dec. 8, 2008 by auroseae 
Was really good for such a simple recipe. I baked mine for 40 minutes at 425...and it was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed on Nov. 8, 2008 by Lindsay 
This was really good we actually fried up some mushrooms and put them on top as well!! MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed on Nov. 5, 2008 by Brooke 
nothing sensational but good. i substituted the herbed cream cheese, for regular cream cheese... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed on Apr. 14, 2009 by cjsmith241@yahoo.com 
I wasn't a huge fan of the Philly sauce. It was too rich for me. The parmesan chicken... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed on Feb. 18, 2009 by TRIA FROG 
This was FANTASTIC! However, I did not have the herb & garlic cream cheese so I made my own... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed on Jan. 22, 2009 by Mary B 
The rice to chicken ratio is way off. I made this recipe with 16 oz of chicken breast and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed on Jan. 20, 2009 by Leanna 
WOW!!!! purfect delicous so yummy ty for recipe MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed on Nov. 4, 2008 by Den 
My family really enjoyed this recipe. It is simple but very good. MORE


 
ADVERTISEMENT
Nutritional Information
Parmesan-Crusted Chicken in PHILLY Cream Sauce

Servings Per Recipe: 4

Amount Per Serving

Calories: 383

  • Total Fat: 11g
  • Cholesterol: 85mg
  • Sodium: 246mg
  • Total Carbs: 36.8g
  •     Dietary Fiber: 2.4g
  • Protein: 33.1g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?