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Chicken Crunch




Source of Recipe


ws


Recipe Introduction


servings 4
points 6


List of Ingredients




1 can low fat cream of mushroom soup
1/4 cup lite 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 lite evaporated milk
1/2 teaspoon lemon juice

Recipe



Preheat to 400º F.

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.