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Categories:Viewed: 24 - Published at: 9 years ago
Ingredients
- 3 Ritz 30% Less Fat Crackers, finely crushed (about 2 Tbsp.)
- 2 Tbsp. Kraft 100% Parmesan Light Grated Cheese, divided
- 2 small boneless skinless chicken breasts (1/2 lb./225 g)
- 1-1/2 cups 25%-less-sodium chicken broth, divided
- 1/4 cup water
- 1/2 cup orzo pasta, uncooked
- 1 tsp. oil
- 1/4 cup Philadelphia Light Cream Cheese Product
- 1 cup frozen mixed vegetables (corn, carrots, peas, green beans), thawed
Method
- Mix cracker crumbs and 1 Tbsp.
- Parmesan on small plate.
- Rinse chicken with cold water; dip in crumb mixture, turning to evenly coat both sides of each breast.
- Press crumbs gently into chicken to secure; set aside.
- Bring 1 cup broth and water to boil in medium saucepan on medium-high heat.
- Add orzo; simmer on medium-low heat 9 min.
- or until most of liquid is absorbed and orzo is tender.
- Meanwhile, heat oil in large nonstick skillet on medium heat.
- Add chicken; cook 5 to 6 min.
- on each side or until done (170 degrees F).
- Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
- Add cream cheese product and remaining broth to drippings in skillet.
- Bring just to boil on medium heat, stirring constantly.
- Simmer 3 min.
- or until sauce is thickened, stirring frequently.
- Meanwhile, add vegetables to orzo mixture; simmer 2 min.
- or until heated through, stirring frequently.
- Spoon orzo mixture onto 2 serving plates; top with chicken.
- Stir remaining Parmesan into cream cheese sauce; spoon over chicken.
