Well, I made my goal. I’ve shared 3 new recipes in the month of January. How very kind of me. I made Parmesan-Crusted Chicken last night. Unfortunately, I have no idea how it tasted because I can not taste or smell anything. The fact that I even made dinner was out of complete devotion to all of you. I love you, you know? Oh, and I love my husband, too. I love that he wanted to know if I wanted to take a picture of the food before cleaning up dinner. I did not, because, I didn’t care. Because I’m sick. bleh
Here’s a stock photo for you, though, and the recipe. Brian gave it 3 stars. I can grade it on how easy it was to prepare…it was easy. HOWEVER, I must tell you that I did not make the cream sauce because I did not have another can of chicken broth. I was pretty disappointed, but got over it quickly. (oh and I only buy Whole Grain Ritz, and they worked just fine.)
PARMESAN-CRUSTED CHICKEN WITH CREAM SAUCE
(this is a light recipe, by Kraft Foods Healthy Living, one serving is 9 points with the rice, not bad.)
| 2 cups MINUTE Brown Rice, uncooked |
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1 can (14 oz.) fat-free reduced-sodium chicken broth, divided |
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6
RITZ Crackers, finely crushed |
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2 Tbsp. KRAFT 100% Grated Parmesan Cheese |
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4 small boneless skinless chicken breast halves (1 lb.) |
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2 tsp. oil |
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1/3 cup PHILADELPHIA Chive & Onion Light Cream Cheese Spread |
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3/4 lb. asparagus spears, trimmed, steamed |
| COOK rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water. |
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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. |
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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°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. |
Thanks! I will cook this this weekend. Yummy! (the good thing is it sounds easy to cook – I don’t cook well so wish me luck
!
Thanks! I will cook this this weekend. Yummy! (the good thing is it sounds easy to cook – I don’t cook well so wish me luck
!
I’ve always wanted to try this recipe. This doesn’t look too difficult, maybe I’ll try it! Thanks!
I’ve always wanted to try this recipe. This doesn’t look too difficult, maybe I’ll try it! Thanks!