Low-fat Lemon Thyme Chicken Crunch

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 10 3/4 ounces reduced-fat reduced-sodium condensed cream of chicken soup
• 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
• vegetable oil cooking spray
• lemon slice (to garnish) (optional)

Recipe

• 1 in a small saucepan mix soup, water, lemon juice and thyme.
• 2 dip out 1/2 cup of soup mixture and pour into a shallow bowl.
• 3 mix bread crumbs and paprika on plate.
• 4 dip chicken into the soup mixture in the shallow bowl, coating both sides.
• 5 then roll in bread crumb mixture.
• 6 place chicken on baking sheet.
• 7 spray chicken with cooking spray if desired.
• 8 bake at 375 degrees for 1 hour or until chicken is no longer pink.
• 9 discard soup mixture that was used for dipping raw chicken.
• 10 heat remaining soup mixture.
• 11 serve over cooked chicken.
• 12 garnish with lemon slices, if desired.