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Makeover Swiss Chicken Supreme

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Member since 2006

Serves | Prep Time | Cook Time


4 boneless skinless chicken breast halves (4 ounces each)

1 tablespoon dried minced onion
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper

4 slices (3/4 ounce each) reduced-fat Swiss cheese

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

1/3 cup reduced-fat sour cream
1/2 cup fat-free milk

1/3 cup crushed reduced-fat butter-flavored crackers (about 8 crackers)

1 teaspoon butter, melted

Place the chicken in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Sprinkle with minced onion, garlic powder, salt and pepper. Top each with a slice of cheese.

In a small bowl, combine the soup, sour cream and milk; pour over chicken. Toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350° for 30-40 minutes or until chicken juices run clear and crumbs are golden

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I am always looking for ways to cook lean chicken breast that doesn't end up dry and chewy. I tried this recipe last night. The chicken was not dried out at all after 30 minutes..I did fillet 2 rather large breasts in half lengthwise to make 4 chicken pieces. The only problem that I had with the dish is that it is ugly coming out of the oven. Was not as pretty as the picture in the magazine(at right). It needs a sprig of something colorful on top for sure. Maybe next time some chopped spinach mixed with the soup might help..Not sure how this will reheat. I guess I will find out tonight.

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