👍CHICKEN PARMESAN 【95】

Makes 4 servings
Serving Size: 1 chicken breast half, 1/2 cup rice, sauce

2 tablespoons all-purpose flour
1 1/2 teaspoons dried basil leaves, crushed
4 skinless, boneless chicken breast halves (about 1 lb)
1 tablespoon olive oil
1 can (10-3/4 oz) Campbells Healthy Request Condensed tomato soup
2 tablespoons Chablis or other white wine
2 tablespoons water
1/4 cup finely chopped green peppers
2 tablespoons grated Parmesan cheese
2 cups hot cooked rice

1. On waxed paper, combine flour and 1 tsp basil. Lightly coat chicken with flour mixture.
2. In 10-inch skillet over medium-high heat, in hot oil, cook chicken 10 minutes or until browned on both sides. Remove; set aside. Pour off fat.
3. In same skillet, combine soup, wine, water, and remaining 1/2 tsp basil. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally. Sprinkle with green pepper and cheese. Serve with rice.

NUTRITION FACTS:
Calories 340(65 calories from fat)
Fat 7 g
Saturated Fat 2 g
Cholesterol 74 mg
Sodium 341 mg
Carbohydrate 35 g
Dietary Fiber 1 g
Sugars 6 g
Protein 31 g