Crispy Chicken With Asparagus Sauce

Recipe Ingredients

4		Skinless - boneless chicken
		Halves
1		Egg - beaten
2		Egg whites - beaten
1/2 cup	73g / 2.6oz	Dry bread crumbs
2 tablespoons	30ml	Vegetable oil
1		Campbell's cream of - asparagus soup (10 3
1/3 cup	78ml	Milk
1/3 cup	78ml	Water

Recipe Instructions

1. In shallow dish, dip chicken into egg; coat with bread crumbs.

2. In skillet oven medium-low heat, in hot oil, cook chicken 15 minutes or until browned on both sides and no longer pink. Remove; keep warm. Pour off fat.

3. In skillet over low heat, combine soup, milk and water. Heat through, stirring occasionally. Serve over chicken with parslied rice. Garnish with cherry tomatoes if desired.

Source:
RECIPE FOR HEALTH SHOW #RHF47

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