Basil Chicken Parmesan (8 PTS) Recipe - Cooking Index
Basil Chicken Parmesan (8 PTS) Recipe - Cooking Index
| 2 tablespoons | Flour, all-purpose | |
| 1 1/2 teaspoons | Basil leaves - dried, crushed | |
| 4 x | Boneless skinless chicken breast halves - ( 1 Lb) | |
| 1 tablespoon | Olive oil | |
| 10 3/4 oz | Condensed Tomato Soup | |
| 2 tablespoons | Chablis - or other dry white | |
| Wine | ||
| 2 tablespoons | Water | |
| 1/4 cup | Green pepper - finely chopped | |
| 2 tablespoons | Parmesan cheese - grated | |
| 2 cups | Cooked rice - hot |
On waxed paper, combine flour and 1 teaspoon basil. Lightly coat chicken
with flour mixture.
In a 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.
In the same skillet, combine soup, wine, water, and remaining Y teaspoon
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.
Source Campbell Soup Company
Shared by: Diane Geary, RecipeLu
WW Pointed by Mary [mnmpoms@ponyexpress.net]10/24/00
Per Serving (excluding unknown items): 365 Calories; 7g Fat (18.0%
calories
from fat); 33g Protein; 40g Carbohydrate; 1g Dietary Fiber; 70mg
Cholesterol; 552mg Sodium.
Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1Fat.
Serving Ideas : Serve with rice.
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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