Chicken and rice parmesan
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Seasoned dry bread crumbs |
| 2 | tablespoons | Kraft 100% Grated Parmesan Cheese |
| 4 | Boneless; skinless chicken breast halves | |
| 1 | Egg; beaten | |
| 2 | tablespoons | Mazola corn oil |
| 1 | can | (15 oz) Contadina tomato sauce |
| 1 | can | (14.5 oz) Contadina stewed tomatoes |
| ¼ | cup | Water |
| 2 | cups | Minute Original Rice; uncooked |
| ½ | cup | (2 oz) Kraft Natural Shredded Low-Moisture Whole Milk Mozzarella Cheese |
| 4 | servings. | |
Directions
Mix bread crumbs and Parmesan cheese. Dip chicken in egg, shaking off excess. Coat with crumb mixture. Cook in hot oil in large skillet on medium-high heat until browned on both sides and cooked through. Remove from skillet; drain on paper towels. Stir tomato sauce, tomatoes and water into skillet. Bring to boil. Stir in rice. Top with chicken and sprinkle with mozzarella cheese; cover. Remove from heat. Let stand 5 minutes. Makes Posted to brand-name-recipes by Geo & Donna <gstratio@...> on Feb 12, 1998