Preheat oven to 350 degrees.
2 c. Instant Brown Rice, uncooked
2-14 oz. cans Chicken Broth
6 Ritz Crackers, finely crushed
2 T. Grated Parmesan Cheese
4 small b/s Chicken Breast halves
2/3 c. Philadelphia Chive and Onion Cream Cheese Spread
3/4 lb. Asparagus Spears, trimmed and steamed (optional)
Cook rice as directed, using 1-1/4 c. chicken broth and 1/2 c. water.
Meanwhile, mix cracker crumbs and parmesan cheese on a plate. Rinse chicken in cold water; gently shake off excess. Dip chicken in crumb mixture, turning each piece over to coat evenly on both sides. Place evenly in single layer in lightly greased baking pan. (Discard any remaining crumb mixture.) Bake at 350 degrees for 1 hour or until chicken is cooked through.
In a large skillet, add 1 c. chicken broth and cream cheese spread. Cook on medium heat just until mixture comes to boil, stirring constantly. Simmer 3 minutes or until sauce is thickened, stirring frequently. Spoon sauce over cooked chicken and rice to serve. Serve with asparagus if desired.
From: Kraft Foods
Difficulty: Easy
No comments:
Post a Comment