Wednesday, January 7, 2009

Parmesan Encrusted Chicken with Onion Chive Sauce

I can't believe I've never blogged this recipe before. This chicken is one of the very first things I learned to make when I started cooking two or three years ago. I've tweaked the recipe to my liking over the years and I think I've perfected it. It's super simple, and I think you'll love it.

Parmesan Crusted Chicken with Onion & Chive Cream Sauce

Recipe from KraftFoods, adapted

Serves 2

Prep Time - 10 min

Cook Time - 15 min

1 generous cup chicken broth
1/3 cup bread crumbs
2 TBSP Grated Parmesan Cheese
1 egg, beaten
2 chicken breasts, pounded thin
2 tsp oil
1/2 cup Cream Cheese with Chive & Onion

mix bread crumbs and Parmesan on plate. Rinse chicken with cold water; gently shake off excess. Dip chicken in egg and then 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).

Meanwhile, in a separate skillet, add broth and cream cheese to skillet; bring just to boil, whisking constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken. Serve with rice, egg noodles, or mashed potatoes and a green veggie.


Joelen said...

What a great chicken dish and that onion chive sauce sounds delicious!

Carrie said...

Wow, that looks really yummy!

annie said...

How amazing this looks! I really want to try that!