Prep Time: 30min
Total Time: 35min
Servings: 4
Ingredients
- 4
- boneless skinless chicken breasts (about 1 1/4 lb)
- 1/4
- cup Progresso® Italian-style bread crumbs
- 1/4
- cup grated Parmesan cheese
- 1
- teaspoon garlic salt
- 1
- teaspoon dried basil leaves
- 1
- egg
- 2
- tablespoons olive or vegetable oil
- 1
- can (19 oz) Progresso® Vegetable Classics hearty tomato soup
- 1/2
- cup shredded mozzarella cheese (2 oz)
Directions
- 1Between 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.
- 2In 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.
- 3In 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.
- 4Pour soup into skillet; heat to boiling over medium-high heat. Boil 4 to 5 minutes, stirring occasionally, until slightly thickened.
- 5Return cooked chicken to skillet; reduce heat to low. Sprinkle mozzarella cheese over chicken. Cover; cook 2 to 3 minutes or until cheese is melted.
Expert Tips
Serve wtih steamed broccoli and crusty rolls.
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