| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | Egg whites; beaten | |
| 1/2 | c | Dry bread crumbs |
| 4 | Boneless chicken breasts; skinless | |
| 2/3 | c | Lite skimmed evaporated milk |
| 1 | cn | Low fat Cream of Mushroom Soup |
| 1 | c | Chopped asparagus |
| Prepared rice for 4 |
INSTRUCTIONS
13% Fat 1. In two separate bowls place egg whites and bread crumbs. Dip chicken into egg; coat with bread crumbs. Place chicken into nonstick baking dish. 2. Bake chicken in 350º oven for 35 minutes or until golden brown. 3. 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. 4. Remove chicken from oven and transfer to serving platter. Serve sauce over chicken and rice. Makes 4 servings; Per serving: 253 Calories, 3.8 Fat Grams Posted to recipelu-digest Volume 01 Number 467 by Kara9718 <[email protected]> on Jan 6, 1998
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