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Ryan Scott's Breaded Chicken Breast with Mushroom-Tomato Sauce

Serves 4

Originally aired

INGREDIENTS
  • 1/2 cup finely chopped onion
  • 1 Barilla Pasta Sauce
  • 1 teaspoon garlic powder
  • 2 large boneless chicken breasts
  • 1 egg, beaten
  • 1 Kraft Fresh Takes Bread Crumbs/Cheese
  • Olive Oil
  • Salt and freshly ground black pepper
PREPARATION

In a large saucepan over medium heat, saute 1 tablespoon olive oil and onion until translucent. Add pasta sauce and garlic powder and bring to a boil. Reduce heat to medium low and simmer for another 15-20 minutes, stirring occasionally.

Meanwhile, prepare chicken breasts: Slice chicken through half to make thinner. Salt and pepper chicken. Dip in egg until fully covered and dip in bread crumbs, fully covering and gently pat in.

Cook chicken in a large skillet over medium high heat with 2 tablespoons of olive oil. Cook until golden brown, about 3-4 minutes on both sides. Remove from skillet and rest on paper towel lined plates. 

Serve with pasta sauce poured over.

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