Recipe - Chicken And Rice Parmesan

One fourth cup Seasoned dry bread crumbs
2 tablespoon Kraft 100% Grated Parmesan
Cheese
4 Boneless; skinless chicken
breast halves
1 Egg; beaten
2 tablespoon Mazola corn oil
1 cn (15 oz) Contadina tomato
sauce
1 cn (14.5 oz) Contadina stewed
tomatoes
One fourth cup Water
2 cup Minute Original Rice;
uncooked
One half cup (2 oz) Kraft Natural
Shredded LowMoisture 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
mediumhigh 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 brandnamerecipes by Geo & Donna gstratio@computerpro.com on
Feb 12, 1998