CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Meats, Eggs |
|
|
1 |
Servings |
INGREDIENTS
1/4 |
c |
Seasoned dry bread crumbs |
2 |
tb |
Kraft 100% Grated Parmesan Cheese |
4 |
|
Boneless; skinless chicken breast halves |
1 |
|
Egg; beaten |
2 |
tb |
Mazola corn oil |
1 |
cn |
(15 oz) Contadina tomato sauce |
1 |
cn |
(14.5 oz) Contadina stewed tomatoes |
1/4 |
c |
Water |
2 |
c |
Minute Original Rice; uncooked |
1/2 |
c |
(2 oz) Kraft Natural Shredded Low-Moisture Whole Milk Mozzarella Cheese |
|
4 |
servings. |
INSTRUCTIONS
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@computerpro.com> on
Feb 12, 1998
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