Well although my adventure with Tofu noodles was a disaster this chicken recipe was not. Very easy to make and the chicken comes out so tender and moist.
CRISPY GARLIC CHICKEN
1 envelope Lipton Garlic Mushroom Soup mix
1/3 cup light or fat free mayonnaise
1/4 cup fresh finely grated Asiago cheese
4 boneless, skinless chicken breasts or 8 boneless, skinless chicken tenders
2 tbsp. plain dry bread crumbs
Preheat oven to 400°.
In medium bowl, combine garlic mushroom soup mix and mayonnaise; set aside. On baking sheet, arrange chicken. Be sure to pat your chicken as dry as possible so that it is easier to spread the topping on. Evenly top chicken with soup mixture, then evenly sprinkle with bread crumbs and then the cheese. Bake 20 - 30 minutes or until chicken is no longer pink. If using the chicken tenders then definitely no longer than 20 minutes.
If you want the topping to be a little crispier then bake it under the broil for a couple of minutes.
Makes 4 servings.
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2 comments:
This sounds awesome! I'm such a chicken person, i'll eat chicken all the time! Sounds so easy.
It's very easy and you can use any flavor of Lipton Soup Mix you want to change up the flavor a bit.
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