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

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