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| 4 | each | chicken breast | boneless, skinless |
| 1 | each | egg | |
| 1/2 | cup | bread crumbs | |
| 1 | tablespoon | vegetable oil | |
| 1 | can | soup, cream of asparagus | |
| 1/3 | cup | milk | |
| 1/3 | cup | water | |
| 1 | x | rice | hot, cooked, with parsley |
In pie plate, dip chicken into egg; coat with bread crumbs.
In skillet over medium low heat, in hot oil cook chicken 15 minutes, or until browned on both sides and no longer pink. Remove; keep warm.
In same skillet over low heat, combine soup, milk and water. Heat through, stirring occasionally.
Spoon soup mixture over chicken. Serve with hot rice.
| % Daily Value* | |
| Total Fat 9.0g | 13% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 189mg | 8% |
| Total Carbohydrate 48.0g | 16% |
| Dietary Fiber 1.0g | 5% |
| Sugars 2.0g | |
| Protein 34.0g | 68% |
| Vitamin A | 2% | Vitamin C | 0% | |
| Calcium | 8% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Fiery taste and vibrant color characterize Whole Chilies. We select only the finest Chilies grown in China to add a powerful and pungent flavour to Mexican, South American, Chinese, Japanese, Indian, Thai, and African cooking. ...
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