2 c. instant brown rice, uncooked
1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
1/2 c. water
6 RITZ Crackers, finely crushed (about 1/4 cup)
2 Tbsp. grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 lb.)
2 tsp. oil
1/3 c. PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
3/4 lb. fresh asparagus spears, trimmed, steamed
Directions:
Cook rice in 1-1/4 cups broth and 1/2 cup water as directed on package.
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.
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm. 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. Serve with rice and asparagus
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm. 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. Serve with rice and asparagus
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