Chicken breast cooked in cream of chicken soup.
Ingredients
- 3 chicken breast fillet large halved lengthways
- 2 egg beaten
- 100 g cream of chicken instant soup
- 2 tbs margarine
Method
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Step 1Place soup mix in a container.
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Step 2Place fillets into egg mixture.
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Step 3Coat with soup powder.
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Step 4Melt margarine in a frying pan over medium heat.
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Step 5Add fillets and cook for approximately 15 minutes, until they are golden brown. Add extra margarine if required.
Recipe Notes
Serve with scalloped potatoes and vegetables, or in sandwiches the following day. Only use margarine for cooking, as using oil disrupts the consistency.
Recipe Reviews (4)
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