Crispy Chicken With Asparagus Sauce

Course : Chicken
Serves: 4
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1 large egg -- (or 2 egg whites)
4 medium 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
1 cup grated parmesan cheese
4 cups hot cooked rice

Preparation / Directions:

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

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