2 cups instant brown or white rice, uncooked
1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
6 butter type Crackers, finely crushed
2 Tbsp. Parmesan Cheese (the stuff you keep in your refrigerator and put on pizzas)
2-4 small boneless skinless chicken breast halves ( I just used two)
2 tsp. oil ( I just used Pam and sprayed the pan a lot)
1/3 cup Cream Cheese ( I used the 1/3 less fat stuff and it turned out great)
2. While rice is cooking, mix cracker crumbs and Parmesan on plate. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast.
3.Add oil ( I used Pam) in a 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.
4.Add remaining broth and 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 vegtable (we used our canned green beans)
When I cook this I only used two chicken breasts and their was left over sauce.I really liked the taste of the rice mixed with the chicken and sauce over it. This is sooo good. Let me know if you try it!