| 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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