Hearty Tomato Skillet Chicken Parmigiana
The recipe Hearty Tomato Skillet Chicken Parmigiana can be made in approximately 35 minutes. For $2.19 per serving, you get a main course that serves 4. One portion of this dish contains around 40g of protein, 17g of fat, and a total of 421 calories. It is brought to you by Betty Crocker. If you have bread crumbs, tomato soup, egg, and a few other ingredients on hand, you can make it. 28 people have made this recipe and would make it again. It is a budget friendly recipe for fans of Mediterranean food. With a spoonacular score of 71%, this dish is good. Similar recipes include Skillet Chicken Parmigiana, Chicken Parmigiana with Fresh Tomato Sauce, and Hearty Tomato Soup With Chicken and Pasta.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 5 minutes
Ingredients:
1/4 cup Progresso® Italian-style bread crumbs
1 teaspoon dried basil leaves
1 egg
1 teaspoon garlic salt
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese (2 oz)
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 can (19 oz) Progresso® Vegetable Classics hearty tomato soup
2 tablespoons olive or vegetable oil
Equipment:
plastic wrap
meat tenderizer
rolling pin
whisk
bowl
frying pan
Cooking instruction summary:
1 Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. 2 In small bowl, mix bread crumbs, Parmesan cheese, garlic salt and basil. In another small bowl, beat egg with fork or wire whisk. Dip chicken into egg, then coat with crumb mixture. 3 In 12-inch skillet, heat oil over medium heat. Add chicken; cook 5 to 7 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove from skillet; keep warm. 4 Pour soup into skillet; heat to boiling over medium-high heat. Boil 4 to 5 minutes, stirring occasionally, until slightly thickened. 5 Return cooked chicken to skillet; reduce heat to low. Sprinkle mozzarella cheese over chicken. Cover; cook 2 to 3 minutes or until cheese is melted.
Step by step:
1. 1
2. Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
3. 2
4. In small bowl, mix bread crumbs, Parmesan cheese, garlic salt and basil. In another small bowl, beat egg with fork or wire whisk. Dip chicken into egg, then coat with crumb mixture.
5. 3
6. In 12-inch skillet, heat oil over medium heat.
7. Add chicken; cook 5 to 7 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
8. Remove from skillet; keep warm.
9. 4
10. Pour soup into skillet; heat to boiling over medium-high heat. Boil 4 to 5 minutes, stirring occasionally, until slightly thickened.
11. 5
12. Return cooked chicken to skillet; reduce heat to low. Sprinkle mozzarella cheese over chicken. Cover; cook 2 to 3 minutes or until cheese is melted.
Nutrition Information:
covered percent of daily need
