Parmesan-Crusted Chicken in Cream Sauce

Ingredients

• 0.8 lb asparagus spears fresh steamed trimmed
• 0.3 cup philadelphia chive & onion 
• 14 oz chicken broth fat-free divided reduced-sodium canned
• 2 cups brown rice instant uncooked
• 2 tsp oil 
• 2 Tbsp parmesan cheese grated kraft
• 0.3 cup ritz crackers crushed finely
• 1 lb chicken breasts boneless skinless
• 0.5 cup water 

Equipment

• frying pan

Directions

1. Cook rice in 1-1/4 cups broth and 1/2 cup water as directed on package.
2. Meanwhile, mix cracker crumbs and Parmesan on plate. Rinse chicken with water; gently shake off excess water. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.
3. Heat oil in large nonstick skillet on medium heat.
4. Add chicken; cook 5 to 6 min. on each side or until done (165F).
5. Transfer to plate; cover to keep warm.
6. Add remaining broth and reduced-fat cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken.
7. Serve with rice and asparagus.