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Chicken Herb Crunch

Ingredients

  • 1 can Cream of Chicken soup
  • 1/2 Cup milk
  • 4 skinless, boneless chicken breast halves
  • 2 T. flour
  • 1 1/2 Cup Herb Seasoned Stuffing, finely crushed
  • 2 T. butter, melted
  • 1 tsp. chopped fresh parsley
  • 1/2 tsp. lemon juice, optional
  1. In shallow dish, combine 1/3 cup soup and 1/4 cup milk; set aside.
  2. On waxed paper, lightly coat chicken with flour; dip into soup mixture.
  3. On another piece of waxed paper, coat chicken with stuffing.
  4. On baking sheet, arrange chicken. Drizzle with butter. Bake at 400ºF 20 minutes or until chicken is no longer pink.
  5. In 1-quart saucepan, combine remaining soup, 1/4 cup milk, parsley and lemon juice. Over low heat, heat through, stirring occasionally. Serve over chicken, if desired.

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