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Parmesan Chicken With Tomato Basil Sauce



Quick and easy


Prep Time:

15 minutes

Cook Time:

15 minutes




1  lb.  pound boneless skinless Chicken Breast Tenders

1/4  cup  grated Parmesan cheese

1/4  cup  dry breadcrumbs

2  teaspoon  Morton & Bassett Italian Seasoning

1  egg, beaten

*  non-stick cooking spray

1  tablespoon  olive oil

1  onion, chopped

8  ozs.  sliced mushrooms

1  jar (26 ozs.)  Tuscany Tomato Basil Sauce


Heat oven to 350°F. Trim tendons from chicken tenders, if desired. Season chicken with salt and pepper.

Combine cheese, breadcrumbs and Italian seasoning in a small shallow bowl or on a plate. Beat egg in a separate shallow bowl. Dip tenders in egg, then in cheese mixture. Place on a rack over a large baking pan.

Spray tops of chicken generously with non-stick spray. Bake 10 to 15 minutes or until done (juices run clear and chicken is lightly browned).

While chicken cooks, heat oil in a large skillet over Medium-High heat. Sauté onion and mushrooms in skillet 5 to 7 minutes or until tender. Pour in sauce; bring to a boil and simmer 5 to 10 minutes, uncovered, over Medium-Low heat. Serve chicken with sauce mixture.
Nutritional Information
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