Ingredients

• 1-1/2 cups MINUTE RICE Brand Rice, uncooked
• 1 can (10 fl oz/ 284 mL) 25% less sodium chicken broth, divided
• 6 RITZ Crackers, finely crushed
• 2 Tbsp. KRAFT 100% Light Grated Parmesan Cheese
• 4 small boneless skinless chicken breasts (1 lb./500 g)
• 2 tsp. oil
• 1/4 cup water
• 1/3 cup PHILADELPHIA Herb & Garlic Cream Cheese Spread
• 1 bunch asparagus spears (3/4 lb./375 g), trimmed, steamed

Directions

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

2. MEANWHILE, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in cracker mixture, turning over to evenly coat both sides of each chicken breast; set aside.

3. HEAT oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until golden brown on both sides and cooked through (170ºF). Place on serving plate; cover to keep warm. Add remaining 1/4 cup broth, the water and cream cheese spread to same skillet; cook on medium heat until mixture just comes to boil, stirring constantly. Cook an additional 3 min. or until thickened, stirring frequently. Spoon over chicken. Serve with the rice and asparagus.

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