Parmesan Crusted Chicken

When I first moved away from home and began cooking on my own, I frequented Kraft Foods recipes often.  One recipe that Frog Prince and I decided early on that we loved was their Parmesan-Crusted Chicken.

When we started cooking more from scratch this recipe began collecting dust in my old fashioned (yet dearly loved) recipe box.  A few weeks ago, I was inspired to make this recipe again, only this time I would attempt to make my own sauce.

We took one bite and we knew this would make it back into our regular meal rotation!  As an aside, it would be perfect for Valentine's Day!

Parmesan Crusted Chicken - Inspired by Kraft Foods

2 C brown rice, uncooked
1 can of chicken broth, divided
6 Ritz or Club Crackers {whole wheat are excellent}
2 T Parmesan cheese
4 chicken breasts
1 T olive oil
1/3 C cream cheese
1 T minced onion
1 T dried chives

Crush up the crackers and combine them with the Parmesan cheese on a plate.

This time I used Club crackers because that is all that we had in our house.  I haven't yet tried this with homemade crackers, but I plan to!

Combine the brown rice with 1 1/4 C chicken broth and 1/2 C water.  Cook according to directions.  I've used my rice cooker for this, but have also used Minute Brown Rice.

Rinse the chicken breasts in water and then coat the chicken in the cracker mix.

Heat olive oil over medium heat in a large skillet.  Place the chicken into the skillet and cook the chicken for 7-9 minutes on a side.  If your chicken is thin, or you use chicken tenders, reduce the cooking time per side.

 Check the chicken after about 5 minutes because you don't want the crackers to burn.  Turn down the heat if too much browning occurs.  Try not to flip early, though, because that reduces the cheese melting and cracker toasting which is what make the excellent crust.

While the chicken is cooking, combine the cream cheese with the chives and onions.  It's easiest to mix this together ahead of time using softened cream cheese.

If you forget, no worries!  Just place 1/3 C cream cheese into a saucepan, and add in the onion and chives.  Mix in the remaining 1/2 C chicken broth and stir as you slowly melt the cream cheese.  This takes about 10 minutes over medium heat.

Simmer the sauce for 2-3 minutes, stirring constantly.

Serve the chicken atop the rice.

Then, drizzle the chive and onion sauce over the top.

Enjoy paired with steamed veggies -- roasted asparagus is especially delicious.

Linked to Potluck Sunday, Tasty Tuesday, Tempt My Tummy Tuesday, Tuesdays at the Table, Take a Look Tuesday, Tasty Tuesday (2), What's on Your Plate? Full Plate Thursday.  Mouthwatering Monday, Totally Tasty Tuesday, Ingredient Spotlight,