Lemon Thyme Chicken Crunch |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is a Campbell's recipe. It is low in fat and sounded good so I thought I would pass it along. Ingredients:
1 (10 3/4 ounce) can cream of chicken soup (may use reduced fat) |
1/4 cup water |
1 tablespoon lemon juice |
1/8 teaspoon dried thyme or 1/8 teaspoon basil leaves, crushed |
2/3 cup dry breadcrumbs |
1/4 teaspoon paprika |
4 chicken breast halves, skinned (about 2 lbs) |
vegetable oil cooking spray (optional) |
Directions:
1. In small bowl mix soup, water, lemon juice and thyme.
2. Mix bread crumbs and paprika on a plate.
3. Dip chicken into 1/2 cup soup mixture.
4. Coat with bread crumb mixture.
5. Place chicken on baking sheet.
6. Spray chicken with cooking spray.
7. Bake at 375 F for 1 hour or until chicken is no longer pink.
8. Heat remaining soup mixture.
9. Serve with chicken.
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