Arrange chicken in 13 x 9 inch baking pan. Arrange tomatoes around chicken and break up into chunks using edge of spoon.
In medium bowl, combine soup mix, water and butter until blended; pour over chicken and tomatoes.
Bake 25 minutes.
Sprinkle mozzarella cheese, then Parmesan cheese over chicken. Bake an additional 5 minutes or until chicken is cooked through and cheese is melted.
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat11.4g (0%)
Saturated Fat 6.6g (0%)
Trans Fat 0g
Total Carbohydrate6g (0%)
Dietary Fiber 1g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Maureen - NJ
11/2/2009 7:22:52 PM
Been making this now for the past three months, at least twice a month.
The prep is so easy, and my husband & son's rave about it, and no longer want me to make the old-fashioned/breadcrumb/fried chicken parm.
They preferred the thin-sliced chicken cutlets and they really enjoy it. I haven't made the old kind with the oil in the pan and fried, it's so much healthier to bake in the oven. Plus, no frying pan to clean!
Alicia B - Cape Coral, FL
9/25/2008 6:22:24 PM
I've been using this recipe for a couple years and my family loves it! It's always a winner! Plus it's very easy to put together and doesn't take much time at all.
Liz - Shamong, NJ
7/17/2008 5:23:20 PM
Great recipe. My family loves it. I use the thin sliced chicken breasts and keep a stock of them in my freezer for an easy dinner after working all day.
Sofie - Collingswood, NJ
2/4/2007 10:50:12 PM
Great....Easy to makes..doesn't have that traditional italian red sauce taste.