Chicken Crunch Recipe
Healthy Chicken Recipe
Ingredients:
1 can low fat cream of mushroom soup
1/4 cup light evaporated milk
4 boneless chicken breasts, skinless
4 Tablespoons flour
1 teaspoon parsley flakes
1 1/2 cups herb stuffing mix, crushed
4 Tablespoons fat free butter spray
1/4 cup light evaporated milk
1/2 teaspoon lemon juice
Directions:
Preheat to 400 degrees.
In shallow dish, combine 1/3 cup soup and 1/4 cup milk; mix well and set aside.
On work station, lightly coat chicken with flour; dip chicken into soup mixture then coat with stuffing mix. Place chicken breasts on nonstick baking sheet and spray each breast with butter.
Bake for 30 minutes or until chicken is golden brown and crispy.
About five minutes before chicken is done, in medium nonstick saucepan over low heat, combine remaining soup, 1/4 cup milk, parley and lemon juice; mix well. Heat soup mixture for five minutes; stir occasionally.
Pour sauce over chicken just before serving.
Makes 4 servings Chicken Crunch; per serving: 265 Calories, 4 Fat Gram