Follow these steps for perfect results
extra long-grain rice
uncooked
celery
chopped
chicken breast cutlets
skinned and boned
salt
divided
pepper
Italian-seasoned breadcrumbs
egg
beaten
vegetable oil
parsley
chopped fresh
Parmesan cheese
shredded
Prepare rice according to package directions.
Add chopped celery to the rice while cooking.
Sprinkle chicken breasts with 1/4 tsp salt and 1/8 tsp pepper.
Combine breadcrumbs and remaining 1/4 tsp salt in a shallow dish.
Dip chicken in beaten egg.
Dredge chicken in breadcrumb mixture, ensuring it is fully coated.
Heat vegetable oil in a 10-inch nonstick skillet over medium-high heat.
Cook chicken in the hot oil for 3 to 4 minutes on each side, or until lightly browned and cooked through.
Remove chicken from skillet and drain on paper towels.
Keep chicken warm.
Heat 2 cups of Hearty Tomato Blend in a small saucepan over medium heat for 5 to 6 minutes, or until thoroughly heated.
Toss hot cooked rice with chopped fresh parsley.
Place rice on a serving plate.
Top with cooked chicken breasts.
Spoon Hearty Tomato Blend over the chicken and rice.
Garnish with shredded Parmesan cheese, if desired.
Expert advice for the best results
Pound chicken breasts to an even thickness for faster and more even cooking.
Use a meat thermometer to ensure chicken is cooked to an internal temperature of 165°F.
Everything you need to know before you start
15 minutes
Bread chicken ahead of time and refrigerate for up to 24 hours
Serve chicken and rice on a plate, topped with tomato sauce and a sprinkle of Parmesan cheese.
Serve with a side salad or steamed vegetables.
Pairs well with Italian flavors
Discover the story behind this recipe
A common weeknight meal.
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