Italian-Seasoned Chicken Breasts

Prep Time: 30 minutes
Cook Time: 14 minutes
Yield: Makes 4 servings

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

Preparation

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.