So...

I am definitely not an overachiever when it comes to this blog. I have good intentions, but so far it's slow going. But, I do have a good excuse. Last night, my hubby decided we should go out to dinner -- no reflection on my cooking skills -- so we headed to Outback. My favorite is the Shrimp on the Barbie. The remolaude sauce is delish.

Now, on to tonight. Another good excuse. Here in sunny Florida it is hot. And I mean hot. For some strange reason our circuit breaker keeps tripping and needless to say it's annoying. When I arrived home from a craaaazy day at work, I was ready to make an easy and yummy Chicken Parmesan dish that I found years ago on the Kraft site. Instead my hubby volunteered to grill the chicken in hopes of keeping our circuit from tripping. We are hoping to get it fixed, but until then this blog is going to be very anti-climatic. I sure do know how to build buzz about my fantastic blog, don't I.

So, in honor of my dinner that wasn't, here is the recipe I would have made.

Parmesan Crusted Chicken

1-1/2 cups instant white rice, uncooked
1 can chicken broth, divided
6 ritz crackers, finely crushed
2 Tbsp. Parmesan Grated Cheese
4 small boneless skinless chicken breasts
2 tsp. oil
1/4 cup water
1/3 cup Herb & Garlic Cream Cheese Spread

Cook rice as directed on package, using 1 cup of the broth and 1/2 cup water. Mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning over to evenly coat both sides of each chicken breast with the crumb mixture.

Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until golden brown on both sides and cooked through (170ºF). Place on serving plate; cover to keep warm. Add remaining 1/4 cup broth, the water and cream cheese spread to same skillet. Cook on medium heat until mixture just comes to boil, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Spoon over chicken. Serve with the rice.