Sunday May 1 - day 121

Parmesan crusted chicken in cream sauce
2 c Minute brown rice, uncooked
1 can chicken broth
6 Ritz Crackers, finely crushed
2 T Parmesan cheese
4 small boneless skinless chicken breast halves
2 t vegetable oil
1/3 c Philadelphia Chive and onion cream cheese spread
3/4 lb asparagus spears, trimmed, steamed

Cook rice as directed on package, using 1 1/4 cups of the broth and 1/2 cup water.

Mix cracker crumbs and Parmesan cheese on a plate. Rinse chicken with cold water; shake of excess water. Dip chicken in cracker mixture, turning to coat.

Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5-6 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate. Set aside; keep warm. Add remaining 1/2 cup broth and cream cheese spread to same skillet. Cook on medium heat until mixture just comes to boil, stirring constantly. Simmer 3 minutes or until sauce thickens. Spoon sauce over chicken. Serve rice and asparagus with chicken.