CREAMY CRUNCHY CHICKEN
adapted from Paula Deen's recipe in her March/April 2009 edition
½ cup flour
½ tsp salt, divided
¼ tsp pepper
3 T. butter
4 chicken breasts (about 1.5 lbs)
1 can cream of roasted garlic and mushroom soup
1 cup skim milk
4 slices tomato
4 slices cheddar cheese
8 wheat crackers, crushed
Hot cooked rice (optional)
In a shallow dish, combine flour, salt, and pepper. Dredge chicken in flour mixture, shaking off excess.
In a large skillet, melt butter over med-high heat. Add chicken, and cook 2-3 minutes per side or until chicken is browned.
Preheat oven to 350. Spray 13x9 pan with cooking spray. Arrange chicken in single layer in prepared dish.
In medium bowl, combine soup and milk. Pour mixture over chicken. Bake for 20 minutes. Remove from oven, and place 1 slice tomato centered over each chicken breast. Top each with 1 slice cheese. Return to oven, and bake for 10-15 minutes longer, or until cheese is melted. Remove from oven, and sprinkle crushed crackers over cheese. Serve over hot cooked rice, if desired.
*Note: I think a piece of bacon, in place of the crackers, would be really yummy too (and make my husband very happy!).