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Italian-Seasoned Chicken Breasts

Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen
Prep time 30 mins
Cook time 14 mins
Yield Makes 4 servings
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

How to Make It

  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.