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Gail's Baked Chicken Breasts

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I simply love chicken in any form, there is so much you can do with it. Supper tonight was yummy baked chicken breast, savoury rice and veggies πŸ’›πŸ’œEnjoy!
4 x Chicken breasts washed and dried.
Tenderise lightly with a meat mallet between 2 pieces of wax paper to even out.
Mix together 3 tbsp cream of mushroom soup powder with a little water to make a paste. Must not be too runny. Stir until smooth.
Add the following to the paste:
1 tbsp melted butter,
1 tbsp chopped parsley,
1 tsp minced garlic,
black pepper,
2 sprigs of thyme leaves chopped.
Coat chicken in paste.
Place in a baking dish lightly sprinkle with breadcrumbs
Preheat oven to 180 C and bake for 35 to 40 mins.
Remove from oven sprinkle lightly with low fat white cheddar cheese and bake further until cheese is melted, 5 to 8 minutes.
Remove from oven and brush chicken with chilli paste and spritz of lemon juice.
I filled with left over creamed spinach and topped with white cheddar cheese.
Bake at 180 C for 30 minutes or until squash is tender.
Recipe adapted with my own spin from Internet
Prepared, tried and tested by: Gail Haselsteinerβ€Ž

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