Cook rice as directed on package, using 1.25 cups of broth and .5 cups of water.
Mix cracker crumbs and parmesan on a plate. Rinse chicken with cold water and shake off excess. Dip chicken in cracker misture, turning to coat.
Heat oil in large skillet on med heat. Add chicken and cook 5-6 min per side or until cooked through and browned. Place chicken on serving plate and keep warm. Add remaining .5 cup broth and cream cheese to same skillet. Cook on med heat until mixture just comes to a boil, stirring constantly. Simmer 3 min or until sauce thickens. Serve with rice and asparagus.
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|Serving Size: 1 Serving (1217g)|
|Recipe Makes: 4|
|Calories from Fat: 1457 (55%)|
|Amt Per Serving||% DV|
|Total Fat 161.9g||216 %|
|Saturated Fat 47.5g||237 %|
|Monounsaturated Fat 66.4g|
|Polyunsanturated Fat 34.6g|
|Cholesterol 770.6mg||237 %|
|Sodium 835.2mg||29 %|
|Potassium 2366.2mg||62 %|
|Total Carbohydrate 81.9g||24 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 76.7g|
|Protein 198.8g||284 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2628
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