Directions:
- Cook rice as directed on package, using 1 1/4 cups of the broth and 1/2 cup water.
- Mix cracker crumbs and parmesan on plate. Rinse chicken with cold water; gently shake off excess. Dip chicken in crumb mixture, turning evenly to coat both sides of each breast. Discard and remaining crumb mixture.
- Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 minutes on each side or until done. Transfer to plate; cover to keep warm. Add remaining broth and cream cheese to skillet; bring just to a boil, stirring constantly. Cook 3 minutes or until thickened, stirring frequently. Spoon over chicken. Serve with rice and asparagus.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 705.24 Kcal (2953 kJ) | ||
| Calories from fat | 203.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.65g | 35% | |
|---|---|---|---|
| Cholesterol | 167.82mg | 56% | |
| Sodium | 1120.47mg | 47% | |
| Potassium | 1068.72mg | 23% | |
| Total Carbs | 68.16g | 23% | |
| Sugars | 3.83g | 15% | |
| Dietary Fiber | 5.65g | 23% | |
| Protein | 59.01g | 118% | |
| Vitamin C | 5.1mg | 9% | |
| Iron | 3.3mg | 18% | |
| Calcium | 138.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 129.74 Kcal (543 kJ) | ||
| Calories from fat | 37.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.17g | 35% | |
|---|---|---|---|
| Cholesterol | 30.87mg | 56% | |
| Sodium | 206.13mg | 47% | |
| Potassium | 196.61mg | 23% | |
| Total Carbs | 12.54g | 23% | |
| Sugars | 0.71g | 15% | |
| Dietary Fiber | 1.04g | 23% | |
| Protein | 10.86g | 118% | |
| Vitamin C | 0.9mg | 9% | |
| Iron | 0.6mg | 18% | |
| Calcium | 25.5mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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