1 can chicken broth (14 oz.)
1/2 column Ritz crackers
2 T. grated parmesan cheese
2 T. grated parmesan cheese
4 chicken breast halves
2 t. oil
1/3 c. chive & onion cream
cheese spread
Cook rice as directed on package using 1 1/4 c. of the broth and 1/2 c. water. Mix cracker crumbs and parmesan cheese on plate. Dip chicken in crumb mixture evenly coating each piece. Heat oil in large skillet and add chicken. Cook 5-6 minutes on medium heat. Remove chicken onto serving plate. Add remaining 1/2 c. broth and the cream cheese spread in the same skillet. Cook until comes to a boil stirring constantly. Simmer until sauce is thickened stirring frequently. Spoon sauce over chicken and serve with rice.
1/3 c. chive & onion cream
cheese spread
Cook rice as directed on package using 1 1/4 c. of the broth and 1/2 c. water. Mix cracker crumbs and parmesan cheese on plate. Dip chicken in crumb mixture evenly coating each piece. Heat oil in large skillet and add chicken. Cook 5-6 minutes on medium heat. Remove chicken onto serving plate. Add remaining 1/2 c. broth and the cream cheese spread in the same skillet. Cook until comes to a boil stirring constantly. Simmer until sauce is thickened stirring frequently. Spoon sauce over chicken and serve with rice.
-Erin
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