| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 1 | Servings | ||
INGREDIENTS
| 1 | cn | Low fat cream of mushroom soup |
| 1/4 | c | Lite evaporated milk |
| 4 | Boneless chicken breasts; skinless | |
| 4 | tb | Flour |
| 1 | ts | Parsley flakes |
| 1 1/2 | c | Herb Stuffing Mix; crushed |
| 4 | tb | Fat free butter spray |
| 1/4 | c | Lite evaporated milk |
| 1/2 | ts | Lemon juice |
INSTRUCTIONS
~ 13.5% Fat 1. Preheat to 400º F. 2. In shallow dish, combine 1/3 cup soup and 1/4 cup milk; mix well and set aside. 3. 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. 4. Bake for 30 minutes or until chicken is golden brown and crispy. 5. 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. 6. Pour sauce over chicken just before serving. Makes 4 servings; per serving: 265 Calories, 4 Fat Grams Posted to recipelu-digest Volume 01 Number 468 by Kara9718 <Kara9718@aol.com> on Jan 6, 1998
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