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Skillet Chicken Parmigiana

  • Prep 30 min
  • Total 35 min
  • Ingredients 9
  • Servings 4

Ingredients

4
boneless skinless chicken breasts (about 1 1/4 lb)
1/4
cup Progresso™ plain bread crumbs
2
tablespoons grated Parmesan cheese
1
teaspoon garlic powder
1
teaspoon dried basil leaves
1
egg
1
teaspoon olive or vegetable oil
1
can (19 oz) Progresso™ Vegetable Classics hearty tomato soup
1/4
cup shredded mozzarella cheese (1 oz)
2007 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
Calories from Fat
90
% Daily Value
Total Fat
10g
16%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
145mg
48%
Sodium
770mg
32%
Potassium
290mg
8%
Total Carbohydrate
19g
6%
Dietary Fiber
2g
8%
Sugars
6g
Protein
38g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 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 powder 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 nonstick skillet, heat oil over medium heat. Add chicken; cook uncovered 5 to 7 minutes, turning once, until no longer pink in center. Remove from skillet; keep warm.
  • 4 Pour soup into same skillet; heat to boiling over medium-high heat. Boil uncovered 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.

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