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Chicken crunch

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Ingredients/Components

milk - 1/2 c
all-purpose flour - 2 Tbsp
butter or margarine, melted - 2 Tbsp
lemon juice - 1/2 tsp
can cream of chicken soup - 1 3/4
skinless, boneless chicken breasts - 4 item
poultry stuffing mix
fresh parsley, chopped or dried parsley flakes optional - 1 tsp

How to make chicken crunch:

In shallow dish, combine 1/3 cup soup and 1/4 cup milk; set aside. Lightly coat chicken with flour; dip into soup mixture. Coat chicken with stuffing. Arrange chicken breasts on baking sheet. Drizzle with butter and bake at 400° for 20 minutes or until chicken is no longer pink.

In 1-quart saucepan, combine remaining soup, remaining milk, parsley and lemon juice. Over low heat, heat through, stirring occasionally. Sauce may be served over chicken breasts or vegetables. Serves 4.

Recipe categories: Chicken, Poultry, Meat.

Rating:

4.6

Average rating: 4.6, total votes: 7

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