Categories: Poultry - Chicken

Ingredients

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

Directions

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 10-inch nonstick skillet over medium-high heat 3 to 4 minutes on

5. each side or until lightly browned and done. Remove from skillet, and drain well on paper towels. Keep warm.

6. Heat 2 cups Hearty Tomato Blend in a small saucepan over medium heart 5 to 6 minutes or until thoroughly heated.
7. Toss hot cooked rice with parsley, and place on a serving plate. Blend over chicken and rice. Garnish, if desired.

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