Crispy Chicken and Sauce

Ingredients:
2 cups Minute brown rice, uncooked
1 can (14 ounce) fat-free reduced sodium chicken broth, divided
6 Ritz crackers, finely crushed
2 tablespoons grated Parmesan cheese
4 small boneless skinless chicken breast halves (1 pound)
2 teaspoons vegetable oil
1/3 cup chive and onion light cream cheese spread
3/4 pound (1 bunch) asparagus spears, trimmed, steamed

Directions:
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.

Makes four servings.

Nutrition information per serving:
Calories: 420
Fat: 12g (saturated 4g)
Cholesterol: 80mg
Sodium: 520mg
Carbohydrates: 41g
Fiber: 3g
Sugars: 3g
Protein: 36g

Courtesy of FitnessandFreebies.com
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