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Ingredientes
- 2 x Egg whites, beaten
- 1/2 c. Dry bread crumbs
- 4 x Boneless chicken breasts, skinless
- 2/3 c. Lite skimmed evaporated lowfat milk
- 1 can Low fat Cream of Mushroom Soup
- 1 c. Minced asparagus Prepared rice for 4
Direcciones
- 13% Fat
- 1. In two separate bowls place egg whites and bread crumbs. Dip chicken into egg; coat with bread crumbs. Place chicken into nonstick baking dish.
- 2. Bake chicken in 350 oven for 35 min or possibly till golden.
- 3. About five min before chicken is done, combine the remaining ingredients in medium nonstick saucepan. Cook soup mix over medium heat for five min; stirring occasionally.
- 4. Remove chicken from oven and transfer to serving platter. Serve sauce over chicken and rice.
- Makes 4 servings;
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1135g | |
| Calories 1572 | |
| Calories from Fat 680 | 43% |
| Total Fat 75.99g | 95% |
| Saturated Fat 21.15g | 85% |
| Trans Fat 0.67g | |
| Cholesterol 371mg | 124% |
| Sodium 3199mg | 133% |
| Potassium 1789mg | 51% |
| Total Carbs 67.5g | 18% |
| Dietary Fiber 3.9g | 13% |
| Sugars 14.64g | 10% |
| Protein 147.57g | 236% |
