Ingredients
- 2 eggs
- 3/4 cup plain dry bread crumbs
- 2 oz Parmesan cheese, grated 9about 1/2 cup ) divided
- 1/2 tsp coarsely ground black pepper
- 6 boneless, skinless chicken breast halves (about 4 oz each)
- 2 tbsp vegtable oil
- 1 can (14.5 oz) petite diced tomatoes
- 1 can (10.75 oz) condensed tomato soup
- 1 1/4 cups 2% milk
- 1 medium zucchini
- 1/2 medium onion
- 2 garlic cloves, pressed
- 3/4 tsp salt
- 1/4 tsp crushed red pepper flakes
- 2 cups uncooked instant white rice
- 2 oz cream cheese, softened
Preparation
Step 1
1) Beat eggs in first Coating Tray. Combine bread crumbs, 1/4 cup of the Parmesan cheese and black pepper in second tray. Dip chicken into eggs, then into bread crumb mixture. Sprinkle chicken with any remaining bread crumb mixture. Heat oil in (12-in) Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken; cook 3-5 minutes on each side or until internal temperature reaches 165 degrees in thickest part of chicken and centers are no longer pink.
2) Meanwhile, drain liquid from tomatoes into Classic Batter Bowl; add enough water to liquid to measure 1 cup. Add tomatoes, soup and milk to batter bowl; mix well. Slice zucchini lengthwise into quarters, then crosswise into 1/4-in slices. Chop onion using Food Chopper.
3) Remove chicken from Skillet; keep warm. Combine zucchini, onion, pressed garlic, salt and pepper flakes in Skillet. Cook and stir 1-3 minutes or until fragrant. Add rice and tomato mixture. bring to a simmer; cook 3 minutes. Cover; remove from heat and let stand 5 minutes. Add cream cheese and remaining Parmesan cheese; stir until incorporated. Top with chicken.