Chicken And Rice Parmesan
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Eggs | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Seasoned dry bread crumbs |
| 2 | T | Kraft 100% Grated Parmesan |
| Cheese | ||
| 4 | Boneless, skinless chicken | |
| breast halves | ||
| 1 | Egg, beaten | |
| 2 | T | Mazola corn oil |
| 1 | 15 oz Contadina tomato | |
| sauce | ||
| 1 | 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 |
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 4 servings. Posted to brand-name-recipes by Geo & Donna <gstratio@computerpro.com> on Feb 12, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2026
Calories From Fat: 805
Total Fat: 90.7g
Cholesterol: 868.5mg
Sodium: 6300.8mg
Potassium: 2885.8mg
Carbohydrates: 64.2g
Fiber: 5.9g
Sugar: 33g
Protein: 228.5g