Recipe - Crispy Chicken With Asparagus Sauce

4 Skinless, boneless chicken
breast halves
1 Egg, beaten
2 Egg whites, beaten
One half cup Dry bread crumbs
2 tablespoon Vegetable oil
1 cn Campbell's Cream of
Asparagus Soup (10 Three fourths oz)
1/3 cup Milk
1/3 cup Water

Prep Time: 10 minutes. Cook Time: 20 minutes.

1. In shallow dish, dip chicken into egg; coat with bread crumbs.

2. In skillet oven mediumlow heat, in hot oil, cook chicken 15
minutes or until browned on both sides and no longer pink. Remove;
keep warm. Pour off fat.

3. 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. Serves 4

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip