Ingredients
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6 ritz reduced-fat crackers, finely crushed
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1 tablespoon parmesan cheese, grated
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1 teaspoon garlic powder
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kosher salt, to taste
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black pepper, to taste
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1 teaspoon olive oil
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8 ounces boneless skinless chicken breasts, pounded and halved
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3 ounces neufchatel cheese, cut into small cubes (or cream cheese)
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1 baked potato, halved
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2 cups carrots, steamed
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1/2 cup fat-free chicken broth
Instructions
- Mix cracker crumbs, parmesan cheese, garlic powder, salt, and black pepper on plate and set aside. Rinse chicken with cold water and gently shake off excess. Dip chicken in crumb mixture, turning to evenly coat both sides of each chicken breast with the crumb mixture.
- Heat oil in large nonstick skillet on medium heat. Add chicken and cook 5 minutes on each side until cooked through (170°F). Place chicken on serving plate and cover to keep warm.
- Add chicken broth and the cream cheese to same skillet. Cook on medium heat until mixture just comes to boil, stirring constantly.
- Reduce heat to simmer and cook 3 minutes or until sauce is thickened, stirring frequently. Spoon sauce over chicken and sides, and garnish with fresh chives.