Chicken Crunch with Lemon Parsley Sauce
Chicken Crunch With Lemon Parsley Sauce is an moderately easy dinner. Made with 1 can cream of chicken soup, divided, 1/2 c. milk, divided, 4 skinless, boneless chicken breast halves, 2 tbsp. flour and 1 1/2 c. pepperidge farm herb seasoned stuffing, finely crushed, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Heat oven to 400Β°. In medium bowl, mix 1/3 c. soup and 1/4 c. milk.
Lightly coat chicken with flour.
Dip into soup mixture.
Coat with stuffing.
Place chicken on baking sheet.
Drizzle with the melted oleo.
Bake 20 minutes or until chicken is no longer pink.
In small saucepan mix remaining soup, remaining milk, lemon juice and parsley.
Over medium heat, heat through.
Serve with chicken.
π· Perfect Pairings
Complete your meal with these
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