Crispy Chicken with Asparagus Sauce

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 egg
• 4 skinless, boneless chicken breast halves
• 1/2 cup dry bread crumbs
• 2 tablespoons vegetable oil
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Asparagus Soup
• 1/3 cup milk
• 1/3 cup water
• 4 cups hot cooked rice
• Grated Parmesan cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (220°C) and lightly grease a baking dish.

2. Beat the egg in a shallow bowl. Spread the dry bread crumbs mixed with a little grated Parmesan cheese on a plate.

3. Dip each chicken breast half in the beaten egg, then press it into the bread crumb mixture to coat both sides.

4. Heat the vegetable oil in a large skillet over medium-high heat. Brown the chicken for about 2 minutes per side, then transfer to the baking dish.

5. Bake the chicken for 10 to 12 minutes, until the thickest part reaches 165°F (74°C).

6. While the chicken bakes, whisk the condensed cream of asparagus soup, milk and water in a small saucepan over medium heat until smooth and hot, about 3 minutes.

7. Keep the sauce warm over low heat, stirring occasionally, until ready to serve.

8. Spoon the hot cooked rice onto plates, top with a chicken breast, and spoon the asparagus sauce over the top.

9. Sprinkle with a little more grated Parmesan cheese before serving.