Cook rice in 1-1/4 cups broth and 1/2 cup water as directed on package.
Meanwhile, mix cracker crumbs and Parmesan on plate. Rinse chicken with water; gently shake off excess water. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm. Add remaining broth and reduced-fat cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken. Serve with rice and asparagus.
Prepare using plain PHILADELPHIA 1/3 Less Fat than Cream Cheese and adding 1 Tbsp. chopped fresh chives to skillet along with the remaining broth and reduced-fat cream cheese.
Substitute 1 pkg. (10 oz.) frozen green beans, cooked and drained, for the asparagus.
Good news! This great-tasting low-sodium oh-so-easy dinner contains foods from three different food groups, helping you to eat a variety of foods.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 79g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.