4 skinless boneless chicken breast halves
1/3 cup sour cream
1/2 cup Italian seasoned breadcrumbs*
1 tbsp butter
1 tbsp olive oil
1 can (14 1/2-oz) diced tomatoes with Italian herbs
1 can (6-oz) tomato paste
2/3 cup water
Hot whole-wheat pasta
Pound the chicken to a thickness of 1/4-inch. Dip chicken into the sour cream then roll in the breadcrumbs until well coated. In a large skillet, over medium-high heat, melt butter. Add the chicken and cook about 4 minutes on each side to brown. Place chicken pieces in a greased 9 x 13-inch baking dish or pan and cover. Bake at 350 degrees for 20 minutes or until chicken is cooked through.
While chicken bakes, heat the undrained tomatoes, tomato paste, and water in a saucepan. Heat for about 3 minutes until combined and heated through.
Place hot pasta on serving platter; top with the chicken pouring the sauce overall.
1/2 cup Italian seasoned breadcrumbs*
1 tbsp butter
1 tbsp olive oil
1 can (14 1/2-oz) diced tomatoes with Italian herbs
1 can (6-oz) tomato paste
2/3 cup water
Hot whole-wheat pasta
Pound the chicken to a thickness of 1/4-inch. Dip chicken into the sour cream then roll in the breadcrumbs until well coated. In a large skillet, over medium-high heat, melt butter. Add the chicken and cook about 4 minutes on each side to brown. Place chicken pieces in a greased 9 x 13-inch baking dish or pan and cover. Bake at 350 degrees for 20 minutes or until chicken is cooked through.
While chicken bakes, heat the undrained tomatoes, tomato paste, and water in a saucepan. Heat for about 3 minutes until combined and heated through.
Place hot pasta on serving platter; top with the chicken pouring the sauce overall.
file photo for reference
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