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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. MORE+ LESS-

By Betty Crocker Kitchens

December 18, 2012

Ingredients

1/4

cup cup Bisquick™ Gluten Free mix

boneless skinless chicken breasts, flattened slightly

tablespoons olive oil

cloves garlic, finely chopped

1/2

cup gluten-free shredded Parmesan cheese (4 oz)

can (18 oz) Progresso™ High Fiber chicken Tuscany soup

Hot cooked gluten-free spaghetti, if desired

Steps

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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.

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

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;