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Chicken Crunch

Chicken Crunch

Chicken Crunch uses tender chicken breasts with low fat cream of mushroom soup seasoned with parsley and herb stuffing mix.

Ingredients

1 can low fat cream of mushroom soup
1/4 cup light evaporated milk
4 boneless, skinless chicken breasts
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.

Nutrition Information

Recipe makes 4 servings.
Serving size: 1 serving
Calories: 265; Total Fat: 4g

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