1 egg or 2 egg whites
4 skinless chicken breasts
1/2 C dry bread crumbs
2 Tbsp veg. oil
1 can (10-3/4 oz) cream of Asparagus soup
1/3 C milk
1/3 C water
Parmesan cheese
In a shallow bowl, beat egg. Dip chiken into egg. On wax paper, coat chicken with bread crumbs. In skillet, over medium-low heat, in hot oil, cook chicken for 15 minutes or until browned on both sides and no longer pink. Remove; keep warm. Pour off fat. In same skillet, combine soup, milk and water. Heat through, stirring occasionally. Spoon soup mixture over chicken. Serve over rice.
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