Low-Fat Lemon Thyme Chicken Crunch

• 10 34 ounces reduced-fat reduced-sodium condensed cream of chicken soup
• 14 cup water
• 1 tablespoon lemon juice
• 18 teaspoon dried thyme or 18 teaspoon basil leaves, crushed
• 23 cup dry breadcrumbs
• 14 teaspoon paprika
• 4 chicken breast halves, skinned
• vegetable oil cooking spray
• lemon slice (to garnish) (optional)

1. In a small saucepan mix soup, water, lemon juice and thyme.
2. Dip out 1/2 cup of soup mixture and pour into a shallow bowl.
3. Mix bread crumbs and paprika on plate.
4. Dip chicken into the soup mixture in the shallow bowl, coating both sides.
5. Then roll in bread crumb mixture.
6. Place chicken on baking sheet.
7. Spray chicken with cooking spray if desired.
8. Bake at 375 degrees for 1 hour or until chicken is no longer pink.
9. Discard soup mixture that was used for dipping raw chicken.
10. Heat remaining soup mixture.
11. Serve over cooked chicken.
12. Garnish with lemon slices, if desired.

chicken soup, water, lemon juice, thyme, breadcrumbs, paprika, chicken, vegetable oil cooking spray, lemon slice

Taken from www.food.com/recipe/low-fat-lemon-thyme-chicken-crunch-70659 (may not work)