Ingredients:
1 1/2 cups Minute Rice, uncooked
1 (10 fluid ounce) cans chicken broth, divided ( low sodium)
6 Ritz crackers, finely crushed
4 small boneless skinless chicken breasts ( 1 lb.)
2 teaspoons vegetable oil
1/3 cup philadelphia cream cheese with garlic and herbs, spread
375 g asparagus spears, trimmed and steamed
2 tablespoons parmesan cheese
Directions:
Cook rice as directed on package, using 1 cup of the both and 1/2 cup water.
Meanwhile, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; shake off excess. Dip chicken in cracker mixture, turning to coat.
Heat oil in a large nonstick skillet on medium heat. Add chicken; cook 5 to 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 1/4 cup broth, 1/4 cup water and the cream cheese spread to same skillet. Cook on medium heat until mixture just comes to a boil, stirring constantly. Simmer 3 minutes or until sauce thickens.
Spoon sauce over chicken. Serve with rice and aspargus.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.