Chicken and Rice Pilaf
INGREDIENTS:
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
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.