Category: Main Course
Creamy Chicken Parmesan - TastyPlanner.com
Chef: Kdeninno
Yummy!
Recipe Source: Make It Tonight Safeway boo...
Ingredients
3 Ritz reduced-fat crackers, finally crushed
2 Tbsp grated Parmesan cheese, divided
14 oz Progresso chicken broth, divided (from 32 oz package)
1/4 cup water
1/2 cup orzo pasta, uncooked
1 Tsp oil
2 oz (1/4 of 8 oz pkg) Philadelphia Neufchatel cheese, cubed
1 cup frozen mixed vegetables (corn, carrots, peas, and green beans), thawed
Instructions
Combine cracker crumbs and 1 Tbsp of Parmesan cheese on small plate. Rinse chicken with cold water; dip in crumb mixture, turning to evenly coat both sides of each breats with the crumb mixture. Press crumbs gently into chicken to secure; set aside.
Combine 1 cup of the broth and the water in medium saucepan. Bring to boil on medium-high heat. Add orzo. Reduce heat to medium-low; simmer 9 minutes or until liquid is absorbed and orzo is tender. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
Add Neufchatel cheese and remaining broth to drippings in skillet. Bring just to boil on medium heat, stirring constantly. Simmer 3 minutes or until sauce is thickened, stirring frequently. Meanwhile, add vegetables to orzo mixture; simmer 2 minutes or until heated through, stirring frequently. Stir remaining 1 Tbsp Parmesan cheese into Neufchatel sauce.
Spoon orzo mixture onto plates; top with chicken and sauce.
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Recipe Comments
It is very hard to find a dish that my whole family will love(3 small children and husband) but this was a WINNER! Everyone loved it!!!
this was easy and very good. the household all loved it
The recipe makes no mention of how much chicken to use, or how to prepare the chicken itself. It comes from kraftfoods.com though, so luckily they had the complete recipe there.
Says to use 2 small Boneless skinless chicken breast halves (1/2 lb.)
And after heating oil in large nonstick skillet on medium heat, the following sentence was not transcribed properly by the poster of this recipe:
Add chicken; cook 5 to 6 min. on each side or until done (165ºF). Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
Tastes good, but the sauce did not come out “creamy.” It was kind of lumpy. Still tasty, but lumpy. I’d recommend more chicken stock in the sauce (or some white wine which is what I ended up using to thin it out).
