MEXICALI CHICKEN BREASTS BY CAMPBELL SOUP COMPANY

Course : Chicken
Serves: 1
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Ingredients:

2 whole Chicken Breasts -- Split, Skinned and -- Boned
1 tablespoon All Purpose Flour
2 teaspoons Chili Powder
2 tablespoons Salad Oil
1 can Campbells Condensed Zesty Tomato Soup/Sauce
1 cup Water
4 slices Monterey Jack Cheese
2 can canned Whole Green Chilies -- Halved Lengthwise
 

Preparation / Directions:

With meat mallet or rolling pin, pound chicken to 1/4 inch thickness. On waxed paper, mix flour and chili powder. Coat chicken lightly with flour mixture. In 10 inch skillet over medium high heat, in hot oil, brown chicken on both sides; push chicken to one side. Add soup and water, stirring to loosen browned bits. Reduce heat to low. Cover; simmer 10 minutes or until chicken is fork tender. Uncover; top each piece of chicken with cheese slice and chili pepper half. Heat until cheese begins to melt.


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