4 Skinless, boneless chicken
-breast halves
1 Egg; beaten -OR-
2 Egg whites; beaten
1/2 c Dry bread crumbs
2 tb Vegetable oil
10 3/4 oz Can cream of asparagus soup
1/3 c Milk
1/3 c Water
Prep Time: 10 minutes.
Cook Time: 20 minutes.
In shallow dish, 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. Pour off fat.
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.
