Italian-Seasoned Chicken Breasts |
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Prep Time: 30 Minutes Cook Time: 14 Minutes |
Ready In: 44 Minutes Servings: 1 |
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One of the easiest ways to add Italian flavor to chicken is to coat it with Italian-seasoned breadcrumbs and serve with an herbed tomato sauce. The sauce in this recipe uses pantry ingredients that you probably already have on hand. Ingredients:
1 cup uncooked extra long-grain rice |
1/3 cup chopped celery |
4 skinned and boned chicken breast cutlets (about 3/4 lb.) |
1/2 teaspoon salt, divided |
1/8 teaspoon pepper |
1/2 cup italian-seasoned breadcrumbs |
1 large egg, beaten |
1 tablespoon vegetable oil |
2 cups hearty tomato blend |
2 tablespoons chopped fresh parsley |
garnish: shredded parmesan cheese |
Directions:
1. Prepare rice according to package directions, adding celery with rice.
2. Meanwhile, sprinkle chicken with 1/4 tsp. salt and 1/8 tsp. pepper.
3. Combine breadcrumbs and remaining 1/4 tsp. salt in a shallow dish. Dip chicken in egg; dredge in breadcrumb mixture.
4. Cook chicken in hot oil in a 10-inch nonstick skillet over medium-high heat 3 to 4 minutes on each side or until lightly browned and done. Remove from skillet, and drain well on paper towels. Keep warm.
5. Heat 2 cups Hearty Tomato Blend in a small saucepan over medium heat 5 to 6 minutes or until thoroughly heated.
6. Toss hot cooked rice with parsley, and place on a serving plate. Top with chicken. Spoon Hearty Tomato Blend over chicken and rice. Garnish, if desired.
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