Basil Chicken Parmesan
4 Servings
INGREDIENTS:
2 Tablespoons Flour
1-1/2 Teaspoons Dried Basil, Crushed
4 Skinless Boneless Chicken Breast Halves
1 Tablespoon Olive Oil
1 Can Condensed Tomato Soup
2 Tablespoons Chablis Or Dry White Wine
2 Tablespoons Water
2 Tablespoons Parmesan, Grated
1/4 Cup Green Bell Pepper, Finely Chopped
2 Cups Rice, Cooked
DIRECTIONS:
On waxed paper, combine flour and 1 teaspoon basil. Lightly coat chicken with flour mixture. In 10-inch skillet over medium-high heat, in hot oil, cook chicken 10 minutes or until browned on both sides. Remove and set aside. Pour off fat.
In same skillet, combine soup, wine, water and remaining 1/2 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. Top each chicken piece with cheese and pepper. Cook, uncovered, until cheese begins to melt. Serve with rice.