Cheese Lemon Chicken

• 1 medium lemon
• 1 Tbsp. olive oil
• 4 whole split chicken breasts
• 1 (10 3/4 oz.) Campbell's condensed cream of mushroom soup
• 1/4 c. water
• 1/8 tsp. pepper
• 1/2 c. shredded Swiss cheese
• 2 c. rice or orzo

1. Cut 4 thin slices of lemon; set aside.
2. Squeeze 1 tablespoon juice from remaining lemon and also set aside.
3. In a 10-inch skillet, over medium heat, cook chicken in hot oil until browned on both sides, about 10 minutes.
4. Meanwhile, in a small bowl, combine soup, water, reserved lemon juice and pepper.
5. Stir into skillet with chicken.
6. Sprinkle cheese over the chicken; top with lemon slices.
7. Reduce heat to low.
8. Cover; simmer 5 minutes or until chicken is fork-tender, stirring occasionally.
9. Garnish with parsley and serve over orzo or rice.

lemon, olive oil, chicken breasts, campbells condensed cream of mushroom soup, water, pepper, swiss cheese, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=783385 (may not work)