Italian-Seasoned Chicken Breasts

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Southern Living


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1 cup uncooked extra long-grain rice

1/3 cup chopped celery

4 skinned and boned chicken breast cutlets (about 3/4 lb.)

1/2 teaspoon salt, divided

1/8 teaspoon pepper

1/2 cup Italian-seasoned breadcrumbs

1 large egg, beaten

1 tablespoon vegetable oil

2 cups Hearty Tomato Blend

2 tablespoons chopped fresh parsley

Garnish: shredded Parmesan cheese

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