No No...

Hello Hello
So I was just teasing Kim that she stole my thunder of making this blog! But we all need to give Kim the credit she deserves. They have been bugging me (Kim & Kel) to make this blog but I just could never get to it. I probably actually would never have got to it so good thing Kim hopped on it cuz now maybe now that I will be a full time MOMMY I also have to be a full time WIFE no more excuses for not cooking a fresh healthy not fast food dinner! So here goes my first time post of a recipe! I found this recipe on kraftfoods.com I absolutely love it!

PaRmEsAn-CrUsTeD chicken cream sauce

What You Need!
2 cups instant brown rice, uncooked
1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
6 RITZ Crackers, finely crushed
2 Tbsp. KRAFT Grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 lb.)
2 tsp. oil
1/3 cup PHILADELPHIA 1/3 Less Fat Cream Cheese with Chive & Onion
3/4 lb. asparagus spears, trimmed, steamed


Make It!
COOK rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.
MEANWHILE, mix cracker crumbs and Parmesan on plate. Rinse chicken with cold water; gently shake off excess. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.
HEAT oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm. Add remaining broth and cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken. Serve with rice and asparagus.