What makes this dish unique is that the chicken cutlets are not breaded and there are veggies in the mix...plus, it's on the table in 30 minutes, making it a perfect weeknight option!
cost per recipe: $10.23
The price is determined by the national average.
tablespoon vegetable oil
pounds skinless, boneless chicken breast halves
jar (24 ounces) Prego® Traditional Italian Sauce or Prego® Marinara Italian Sauce
cups frozen California vegetable blend (broccoli, cauliflower, carrots) or (spinach, broccoli, carrots, red pepper)
to taste Parmesan cheese
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides. Remove the chicken from the skillet and set aside.
Stir the Italian sauce and vegetables in the skillet and heat to a boil. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the cheese, if desired.