Parmesan Crusted Chicken in Cream Sauce

Ingredients
2 C Minute Brown Rice, uncooked
1 can fat-free reduced-sodium chicken broth, divided
6 Ritz Crackers, finely crushed
2 T Kraft 100% Grated Parmesan Cheese

4 small boneless skinless chicken breast halves (1 lb)
2 t vegetable oil
1/3 C Philadelphia Chive & Onion Light Cream Cheese Spread
3/4 lb (1 bunch) asparagus spears, trimmed and steamed

Instructions
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 cheese on a plate/ Rinse chicken with cold water; shake off excess water. Dip chicken in cracker mixture and turn to coat.
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate and keep warm. Add remaining 1/2 cup broth and cream cheese spread to same skillet. Cook on medium heat until mixture just comes to a boil, stirring constantly. Simmer 3 minutes or until sauce thickens. Spoon sauce over chicken. Serve rice and asparagus with chicken.