Chicken Parmesan Tuscany

Prep 10 min
Total 30 min
Servings 4

Chicken Parmesan with a twist! Create a deliciously easy weeknight supper with our Progresso® High Fiber chicken Tuscany soup.

By Betty Crocker Kitchens

Updated December 18, 2012

Ingredients

1/4

cup cup Bisquick™ Gluten Free mix
4

boneless skinless chicken breasts, flattened slightly
2

tablespoons olive oil
2

cloves garlic, finely chopped
1/2

cup gluten-free shredded Parmesan cheese (4 oz)
1

can (18 oz) Progresso™ High Fiber chicken Tuscany soup
Hot cooked gluten-free spaghetti, if desired

Steps

1

Place Bisquick in large resealable food-storage plastic bag. Shake each chicken breast in Bisquick; set aside.
2

Heat oil 12-inch skillet over medium heat. Stir in garlic; cook until garlic starts to lightly brown. Add chicken breasts; cook 6 to 10 minutes, turning once, until browned.
3

Pour cooking sauce around chicken. Heat to boiling. Reduce heat to medium, cook 5 to 8 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Sprinkle each chicken breast with 2 tablespoons cheese. Remove from heat; cover and let stand 5 minutes or until cheese is melted. Serve with spaghetti.

Nutrition Facts

Serving Size: 1 serving

Calories: 400
Calories from Fat: 180

% Daily Value

Total Fat: 20g; 30%
Saturated Fat 7g 37% Trans Fat 0g
Cholesterol: 100mg; 33%
Sodium: 920mg; 38%
Potassium: 600mg; 17%
Total Carbohydrate: 15g; 5%
Dietary Fiber 3g 15% Sugars 0g
Protein: 41g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 0%; 0%
Calcium: 40%; 40%
Iron: 10%; 10%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 Fat;