It's chicken week here, I've declared, and started the week off last night with this new conjoured up recipe all on my own! How about that? Of course I had to add in some veggies, are you starting to get the clue here that I love veggies??
2 large chicken breasts, butterflied
2 (15 oz i think) cans of cream of chicken soup
12 small slices of pepper jack cheese (3 per chicken)
salt and pepper to taste
1/2 a can of water
1 1/2 - 2 cups panko lemon bread crumbs
1/2 cup sliced zucchini
1/2 cup chunked carrots
Preheat oven to 350 degrees. Bake for 35 minutes, until chicken is done. Check with knife.
I made this on the fly so my measurements weren't quite exact. I had to large chicken breasts and butterflied them. Basically sliced in half to make them thinner. I put them at the bottom of a casserole dish, sprayed with non-stick grease. Place the cheese slices on top of the chicken breasts. If you love cheese and want to add more, feel free. The pepper jack adds a very small kick to this and gives some good flavor to the chicken. Next throw in the veggies. Again, I just used what I had and what I felt like chopping up. Add more or none if you like. Then add both cans of cream of chicken soup and spread over chicken to cover the chicken. This is the best part, I think: spread bread crumbs over the top. I used what I had remaining in the bag and it looked to be about 1 1/2 cups worth. This made it taste so good! Adding that crusty topping made this dish complete. If you've ever had scalloped potatoes, this is way of making the chicken is similar to that, except no potatoes :) Enjoy!