Italian-Seasoned Chicken Breasts

Italian-Seasoned Chicken Breasts
Photo by Beth Dreiling Hontzas

Ingredients

  • 2 tablespoons chopped fresh parsley
  • 4 skinned and boned chicken breast cutlets (about 3/4 lb.)
  • ½ teaspoon salt, divided
  • 1/8 teaspoon pepper
  • ½ cup Italian-seasoned breadcrumbs
  • 1 large egg, beaten
  • 1 tablespoon vegetable oil
  • + 4 more ingredients
    • Garnish: shredded Parmesan cheese
    • 1 cup uncooked extra long-grain rice
    • 1/3 cup chopped celery
    • 2 cups Hearty Tomato Blend

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 ...

View full recipe at My Recipes

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