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How to Make Flan
Peruvian Arroz con Pollo
Skillet Chicken Parmigiana
skillet chicken parmigiana
boneless skinless chicken breasts (about 1 1/4 lb)
cup Progresso™ plain bread crumbs
tablespoons grated Parmesan cheese
teaspoon garlic powder
teaspoon dried basil leaves
teaspoon olive or vegetable oil
can (19 oz) Progresso™ Vegetable Classics hearty tomato soup
cup shredded mozzarella cheese (1 oz)
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.
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.
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.
Pour soup into same skillet; heat to boiling over medium-high heat. Boil uncovered 4 to 5 minutes, stirring occasionally, until slightly thickened.
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.
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
2007 © and ®/™ of General Mills
© 2018 ®/TM General Mills All Rights Reserved
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