Parm Crusted Chicken & Creamy Rice

Ingredients:

2 cups instant brown rice, uncooked

1 can (14 oz) chicken broth, divided

12 RITZ Crackers, finely crushed

2 Tbsp KRAFT Grated Parmesan Cheese

4 small boneless skinless chicken breast halves (1 l.)

2 tsp oil

1 tub (8oz) cup PHILADELPHIA Chive & Onion Cream Cheese

Directions:

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

MIX cracker crumbs and Parmesan in dish. 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