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

BRING 1 cup broth and water to boil in medium saucepan on medium-high heat. Add orzo; simmer on medium-low heat 9 min. or until most of 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 done (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.

SPOON orzo mixture onto 2 serving plates; top with chicken. Stir remaining Parmesan into Neufchatel sauce; spoon over chicken.