Crispy Italian Chicken

Campbell's Crispy Italian Chicken Recipe

Crushed croutons are the secret to making these baked chicken cutlets crispy and flavorful...and to make them even better they're topped with Italian sauce and mozzarella cheese.  Yum!

At a glance

Prep

15 min.

Total

35 min.

Serves

4

Servings: 1 chicken breast each

Bake: 20 min.

Made With

  • Pepperidge Farm® Zesty Italian Croutons

    Pepperidge Farm® Zesty Italian Croutons

  • Prego® Traditional Italian Sauce

    Prego® Traditional Italian Sauce

  • Prego® Tomato Basil & Garlic Italian Sauce

    Prego® Tomato Basil & Garlic Italian Sauce

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What You'll Need

2 cups Pepperidge Farm® Zesty Italian Croutons
1 egg
1 1/4 pounds skinless, boneless chicken breast halves (about 4 breast halves)
1 cup Prego® Traditional Italian Sauce or Prego® Tomato Basil & Garlic Italian Sauce
1/4 cup shredded mozzarella cheese (about 2 ounces)

How to Make It

  • 1

    Heat the oven to 375°F.  Spray a baking sheet with vegetable cooking spray.  Place the croutons into a gallon size resealable plastic bag.  Seal the bag and crush the croutons with a rolling pin.

  • 2

    Beat the egg in a shallow dish with a fork or whisk.  Dip the chicken into the egg.  Add the chicken to the bag.  Seal the bag and shake to coat. Place the chicken onto the baking sheet.  Spray the chicken with the cooking spray.

  • 3

    Bake for 20 minutes or until the chicken is cooked through.  Spoon the sauce over the chicken and sprinkle with the cheese.

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  • Tip: You can substitute your favorite Pepperidge Farm® croutons for the Four Cheese & Garlic.
  • Serving Suggestion: Serve with Pepperidge Farm® Texas Toast, spaghetti, green beans and Pepperidge Farm® cookies for dessert.
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RID#25940

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