This had really good flavor, I might cut up my chicken into bitesized pieces, and I'm going to leave the cream sauce thin, since it was kinda funky when I tried to thicken it.... I didn't realize how yummy it would be though!! The kids all liked it even!
I got it from this blog
Parmesan Crusted Chicken in Cream Sauce
2 cups Minute rice, uncooked
1 can (14oz) chicken broth, divided
6 Ritz crackers, finely crushed (I had to use a LOT more crackers, probably a whole sleeve of them, and then a lot more parmesan cheese, but I wanted it really breaded.... so you can decide)
2 TBSP parmesan cheese
6 chicken breasts
2 tsp vegetable oil
1/3 cup chive & onion cream cheese spread
3/4 pound (1 bunch) 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; shake off excess water. Dip chicken in cracker mixture, turning to coat.Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5-6 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate. Set aside; keep warm. Add remaining 1/2 cup broth and cream cheese spread to same skillet. Cook on med-heat until mixture just comes to a boil, stirring constantly. Simmer 3min or until sauce thickens. Spoon sauce over chicken. Serve rice and asparagus with chicken.
I got it from this blog
Parmesan Crusted Chicken in Cream Sauce
2 cups Minute rice, uncooked
1 can (14oz) chicken broth, divided
6 Ritz crackers, finely crushed (I had to use a LOT more crackers, probably a whole sleeve of them, and then a lot more parmesan cheese, but I wanted it really breaded.... so you can decide)
2 TBSP parmesan cheese
6 chicken breasts
2 tsp vegetable oil
1/3 cup chive & onion cream cheese spread
3/4 pound (1 bunch) 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; shake off excess water. Dip chicken in cracker mixture, turning to coat.Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5-6 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate. Set aside; keep warm. Add remaining 1/2 cup broth and cream cheese spread to same skillet. Cook on med-heat until mixture just comes to a boil, stirring constantly. Simmer 3min or until sauce thickens. Spoon sauce over chicken. Serve rice and asparagus with chicken.
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