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Crispy Cheddar Chicken with Cream Sauce
  • 2 lbs boneless, skinless chicken breasts, cut into 12 equal pieces (for me this was 4 large breasts; I cut each into 3 pieces)
  • 2 tablespoons flour
  • 2 egg whites
  • 2 tablespoons skim milk
  • 1 cup cornflake crumbs
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon onion powder
  • 1 teaspoon dried parsley flakes
  • 3 oz shredded 50% sharp cheddar cheese
  • 10.5 oz can Campbell’s Healthy Request Cream of Chicken condensed soup
  • 2 tablespoons fat free sour cream
  • 2 tablespoons light butter (I used Land O’Lakes)
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