Italian-Seasoned Chicken Breasts

Prepare rice according to package directions, adding celery with rice.

Meanwhile, sprinkle chicken with 1/4 tsp. salt and 1/8 tsp. pepper.

Combine breadcrumbs and remaining 1/4 tsp. salt in a shallow dish. Dip chicken in egg; dredge in breadcrumb mixture.

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.

Heat 2 cups Hearty Tomato Blend in a small saucepan over medium heat 5 to 6 minutes or until thoroughly heated.

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.