Title: Chicken and Rice Parmesan
Categories: None
Yield: 1 Servings

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

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 on
Feb 12, 1998