Baked Crispy Chicken

Course : Chicken
Serves: 4
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1 can cream of chicken soup -- condensed, 10 3/4
1/2 cup milk
4 medium skinless boneless chicken breast halves
2 tablespoons all-purpose flour
1 1/2 cups pepperidge farm herb seasoned stuffing -- finely crushed
2 tablespoons margarine or butter -- melted

Preparation / Directions:

In shallow dish, combine 1/3 cup soup and 1/4 cup milk; set aside. On waxed paper, lightly coat chicken with flour; dip into soup mixture. On another piece of waxed paper, coat chicken with stuffing. On baking sheet, arrange chicken. Drizzle with margarine. Bake at 400F for 20 minutes or until chicken is no longer pink. Meanwhile, in 1-quart saucepan, combine remaining soup and 1/4 cup milk. Over medium heat, heat through, stirring occasionally. Serve with chicken. Garnish with rosemary, if desired.


Nutritional Information:

192 Calories (kcal); 4g Total Fat; (21% calories from fat); 30g Protein; 7g Carbohydrate; 75mg Cholesterol; 338mg Sodium

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