2 beaten egg whites
1/2 cup dry bread crumbs
4 boneless skinless chicken breasts
2/3 cup lite evaporated milk
1 can low fat Cream of Mushroom Soup
1 cup chopped asparagus
Prepared rice for 4
In two separate bowls place egg whites and bread crumbs. Dip chicken into egg; coat with bread crumbs. Place chicken into nonstick baking dish.
Bake chicken in 350 degree oven for 35 minutes or until golden brown.
About five minutes before chicken is done, combine the remaining ingredients in medium nonstick saucepan. Cook soup mix over medium heat for five minutes; stirring occasionally.
Remove chicken from oven and transfer to serving platter. Serve sauce over chicken and rice.
Recipe makes 4 servings.
Serving size: 1 serving
Calories: 253; Total Fat: 3.8g
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