A few weeks ago I was invited to New York with my fellow Ragu Ambassadors.  We headed to Unilever where we had a chance to learn how the sauce comes to be and how it gets to you.  We met the food scientists and Unilever chefs, we viewed the test kitchens and were given a demonstration of how to make the Ragú® No Frying Chicken Parmesan.  We were also treated to a lovely lunch spread.   

Fun Fact:  Did you know that all tomotoes that go into Ragú® are from California farms?

These are the Unilever Chefs we met.  They have such a passion for food and creating recipes.  In these photos they were demonstrating how to make the Ragú® No Frying Chicken Parmesan.

Unilever Chefs

I have the recipe to share with you.



  • 6 boneless, skinless chicken breast halves (about 2 lbs.)
  • 1 egg, beaten
  • 3/4 cup plain dry bread crumbs
  • 1 jar (1 lb. 8 oz.) Ragu® Old World Style® Pasta Sauce
  • 1 cup shredded part-skim mozzarella cheese (about 4 oz.)
  • 1/2 tsp. Italian seasoning
  • 1/4 tsp. garlic powder


  1. Preheat oven to 400°. Combine bread crumbs, Italian seasoning and garlic powder in shallow dish. Dip chicken in egg, then crumb mixture; turn to coat.
  2. Arrange chicken in 13 x 9-inch baking dish. Bake 20 minutes.
  3. Pour Pasta Sauce over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked.
Preparation time: 20 Minutes
Cook time: 30 Minutes
Servings: 6

Some of the other delicious dishes we tried too:
Ragu Dishes


Disclosure: This post has been compensated in connection with my appointment as an ambassador in the Ragú® Mom’s the Word on Dinner Program – my trip to New York was fully paid for including two nights in the oh so swanky Gansevoort Hotel.   If you would like to view more information from our trip please watch this video (yes you will see me in it).  Visit http://www.facebook.com/ragusauce to join the conversation.

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Bobbie October 12, 2011 - 4:46 pm

Love your photos! Nice job Tonya! It was a great trip!

Tonya Staab October 14, 2011 - 4:54 pm

Thanks Bobbie, loved finally meeting you in person.

Tonya Staab October 18, 2011 - 9:15 am

Julie, I'm sure that isn't true at all, but thank you 🙂

Dawn Sandomeno October 19, 2011 - 3:51 pm

I love this recipe, so up my alley! I would love to get hooked up with the ambassador program.


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