Crispy Chicken and Sauce Recipe
Just plain healthy recipe...
Crispy Chicken and Sauce served with healthful brown rice and asparagus. Sprinkled with Parmesan for the finishing touch.
2 cups organic long grain brown rice, uncooked
1 14-oz. can fat-free reduced sodium chicken broth, divided
6 Ritz crackers, finely crushed
2 tablespoons grated Parmesan cheese
4 small boneless skinless chicken breast halves
2 teaspoons vegetable oil
1/3 cup chive and onion light cream cheese spread
3/4 pound (1 bunch) asparagus spears, trimmed, steamed
Cook rice as directed on package, using 1-1/4 cup of the broth and 1/2 cup water.
Meanwhile, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; shake off excess water. Dip chicken in cracker mixture, turning to coat.
Heat oil in 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 /2 cup broth and cream cheese spread to same skillet. Cook on medium heat until mixture just comes to a boil, stirring constantly. Simmer three minutes or until sauce thickens. Spoon sauce over chicken. Serve rice and asparagus with chicken.
Yield: 4 servings
Calories: 420; Total Fat: 12g; Saturated fat: 4g; Cholesterol: 80mg; Carbohydrates: 41g; Protein: 36g; Fiber: 3g; Sodium: 520mg
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