COMBINE cracker crumbs and 1 Tbsp. of the Parmesan cheese on small plate. Rinse chicken with cold water; dip in crumb mixture, turning to evenly coat both sides of each breast with the crumb mixture. Press crumbs gently into chicken to secure; set aside.

COMBINE 1 cup of the broth and the water in medium saucepan. Bring to boil on medium-high heat. Add orzo. Reduce heat to medium-low; simmer 9 min. or until liquid is absorbed and orzo is tender. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until chicken is cooked through (165ºF). Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.

ADD Neufchatel and remaining broth to drippings in skillet. Bring just to boil on medium heat, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Meanwhile, add vegetables to orzo mixture; simmer 2 min. or until heated through, stirring frequently. Stir remaining 1 Tbsp. Parmesan cheese into Neufchatel sauce.

SPOON orzo mixture onto two serving plates; top with the chicken and sauce.