Post by Debbie on Jun 7, 2012 19:47:05 GMT -5
4 skinless boneless chicken breasts
1 egg beaten
1/2 cup dry bead crumbs
2 tablespoons butter
1 can broccoli cheese soup
1/2 cup water
1 medium tomato sliced
1 tablespoon grated parmesan cheese
Dip each chicken breast into egg, then coat with bread crumbs. Press to make sure the bread crumbs stick.
In a 10 inch skillet over medium high heat, cook the chicken for 10 minutes on each side. There should be no pink showing.
Place chicken in a 12 x 8 baking dish, set aside.
In same skillet stir in the soup and water, heat through. Spoon half the sauce over the chicken. Layer tomatoes over the chicken, top with cheese.
Place pan so the chicken is 6 inches from the heat. Broil for 5 minutes, the topping should be browned and bubbly.
Serve with pasta and the remaining sauce.
1 egg beaten
1/2 cup dry bead crumbs
2 tablespoons butter
1 can broccoli cheese soup
1/2 cup water
1 medium tomato sliced
1 tablespoon grated parmesan cheese
Dip each chicken breast into egg, then coat with bread crumbs. Press to make sure the bread crumbs stick.
In a 10 inch skillet over medium high heat, cook the chicken for 10 minutes on each side. There should be no pink showing.
Place chicken in a 12 x 8 baking dish, set aside.
In same skillet stir in the soup and water, heat through. Spoon half the sauce over the chicken. Layer tomatoes over the chicken, top with cheese.
Place pan so the chicken is 6 inches from the heat. Broil for 5 minutes, the topping should be browned and bubbly.
Serve with pasta and the remaining sauce.