"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Chicken Crunch Recipe

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This recipe for Chicken Crunch, by , is from Beyond the Beans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Keel
Added: Monday, August 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 can Campbell's Cream of Chicken Soup
1/2 cup milk
4 skinless, boneless chicken breast halves
2 tbsp. all-purpose flour
2 cups Pepperidge Farm Herb Seasoned Stuffing, finely crushed
2 tbsp. margarine, melted
1/2 tsp. lemon juice
1 tsp. chopped fresh or dried parsely flakes (optional)

Directions:
Directions:
1. In shallow dish, combine 1/3 cup soup and 1/4 cup milk; set aside.
2. On waxed paper, lightly coat chicken with flour, dip into soup mixture. On another piece of waxed paper, coat chicken with stuffing.
3. On baking sheet, arrange chicken. Drizzle with margarine. Bake at 400 F. 20 min. or until chicken is no longer pink.
4. In a saucepan, combine remaining soup, 1/4 cup milk, parsley and lemon juice. Over low heat, heat through, stirring occasionally. Spoon sauce on top of chicken at serving time.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I always use more margarine so I will have enough to fully cover the chicken!

 

 

 

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