Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     egg -- (or 2 egg whites)
  4                     skinless boneless chicken breast halves -- thawed
     1/2           cup  dry bread crumbs
  2        tablespoons  vegetable oil
  1                can  condensed cream of asparagus soup
     1/3           cup  milk
     1/3           cup  water
                        grated parmesan cheese
  4               cups  hot cooked rice

Preparation:

In shallow dish, beat egg. Dip chicken into egg. On waxed paper, coat chicken with bread crumbs. In 10-inch skillet over medium-low heat, in hot oil, cook chicken 15 minutes or until browned on both sides and no longer pink. Remove; keep warm. Pour off fat. In the same skillet, combine soup, milk and water. Heat through, stirring occasionally. Spoon soup mixture over chicken. Sprinkle with Parmesan cheese. Serve with rice. Garnish with yellow pepper strips and parsley, if desired.

Nutritional Information:

555 Calories (kcal); 13g Total Fat; (22% calories from fat); 37g Protein; 68g Carbohydrate; 120mg Cholesterol; 712mg Sodium