Thursday, April 29, 2010

Parmesan Crusted Chicken with Cream Sauce

I got this recipe from Ali, but she hasn't put it up yet, and i think it needs to be on here, it is really yummy and the sauce is so good!


Parmesan Crusted Chicken with Cream Sauce

1 sleeve of Ritz Crackers (crushed)
Parmesan Cheese (I use about 1/2 cup)
4 boneless skinless chicken breast halves
Butter, plain yogurt, or egg white to dip chicken in
1 can chicken broth
Chive and Onion Cream Cheese Spread

Mix cracker crumbs and Parmesan cheese in bowl. Dip chicken in some melted butter, egg white, or plain yogurt and then in cracker mixture turning to coat. Place in greased baking dish and bake at 350 for about 35-45 minutes or until chicken is done. (If your pressed for time you can also fry this in a skillet).

For the sauce mix 1/2 cup chicken broth and cream cheese in a saucepan (if sauce is too thick, you can add more broth). Cook, stirring constantly. Simmer 3 minutes or until sauce thickens (this happens fast and if you let it go it gets thick and clumpy so as soon as it's all melted and slightly thick it's good to go). Serve sauce over chicken.

I serve this with rice made with Chicken Broth instead of water.

1 comment:

Kristi said...

Mmmmmm, there is something about ritz crackers that makes everything they are on taste a million times better, can't wait to try this!