2 cups instant brown rice, uncooked
1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
6 RITZ Crackers, finely crushed
2 Tbsp. KRAFT Grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 lb.)
2 tsp. oil
1/3 cup PHILADELPHIA 1/3 Less Fat Cream Cheese with Chive & Onion
3/4 lb. asparagus spears, trimmed, steamed

Directions

COOK rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.

MEANWHILE, mix cracker crumbs and Parmesan on plate. Rinse chicken with cold water; gently shake off excess. 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 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.

Nutritional Facts

PER SERVING

Calories
600
Total fat
13 g
Saturated fat
4 g
Cholesterol
85 mg
Sodium
550 mg
Carbohydrate
78 g
Dietary fiber
5 g
Sugars
2 g
Protein
40 g
Vitamin A
15 %DV
Vitamin C
6 %DV
Calcium
10 %DV
Iron
15 %DV
Healthy Living Information
Generally Nutritious
Diet Exchange
5 Starch + 3 Meat (L) + 1/2 Fat

Nutrition Bonus
Good news! This great-tasting oh-so-easy dinner contains foods from three different food groups, helping you to eat a variety of foods. Carb Choices: 3

Serving Size

4