Buttery Swiss Chicken
4 boneless skinless chicken breast halves (4 ounces each)
1 Tablespoon dried minced onion
½ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon pepper
4 slices (¾ ounce each) reduced fat Swiss cheese
1 can (10¾ ounces) reduced fat reduced sodium condensed cream of chicken soup, undiluted
⅓ cup reduced fat sour cream
½ cup fat free milk
⅓ cup crushed reduced fat butter flavored crackers (about 8 crackers)
1 teaspoon butter, melted
1. Place the chicken in a 13 in. x 9 in. baking dish coated with cooking spray. Sprinkle with minced onion, garlic powder, salt, and pepper. Top each with a slice of cheese.
2. In a small bowl, combine the soup, sour cream and milk; pour over chicken.
3. In a small bowl, toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350° for 30 to 40 minutes or until a meat thermometer reads 170°.
Yield: 4 servings
1 serving equals:
11 g fat (5 g saturated fat)
89 mg cholesterol
567 mg sodium
17 g carbohydrate
34 g protein
Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch