- 2 cups MINUTE Brown Rice, uncooked
- 1 (14 ounce) can fat-free reduced-sodium chicken broth, divided
- 6 RITZ Crackers, finely crushed
- 2 tablespoons KRAFT 100% Grated Parmesan Cheese
- 4 small boneless skinless chicken breast halves
- 2 teaspoons oil
- 1/3 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
- 3/4 pound asparagus spears, trimmed, steamed
- Cook rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.
- 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.
- 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 cooked through (170 degrees F). Place chicken on serving plate; cover to keep warm. Add remaining 1/2 cup broth and the cream cheese spread to same skillet. Cook on medium heat until mixture just comes to boil, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Spoon sauce over chicken. Serve with the rice and asparagus.
STILL HUNGRY ?
Notes:
Variation
Prepare as directed, using PHILADELPHIA Light Cream Cheese Spread and stirring in 1 Tbsp. chopped fresh chives along with the cream cheese spread.
Substitute
Substitute 1 pkg. (10 oz.) frozen green beans, cooked and drained, for the asparagus.
How to Purchase & 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.
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