Serves: 6
Total Calories: 455

* See note below.
6 chicken breasts (about 1 1/2 lb. total), skinned
1/2 teaspoon salt
1/16 teaspoon black pepper
1 (10 1/2-ounce) can cream of chicken soup condensed
1 cup sour cream
1 tablespoon lemon juice
33 round buttery crackers crushed (about 1 1/2 cups)
1/4 cup butter or margarine, melted
2 teaspoons poppy seeds
Parsley sprigs

* Preparation Time: 15 minutes Storage Time: Up to 8 hours Baking Time: 1 1/4 hours Place one chicken breast half at a time between two pieces of waxed paper. With a wooden mallet or the back of a heavy knife, pound both sides of each piece of chicken to 3/8 -inch thickness. Peel off waxed paper. Sprinkle chicken with salt and pepper roll loosely. Arrange rolled chicken in a 12 x 8 x 2-inch baking dish.

In a medium bowl, stir soup, sour cream and lemon juice until blended. Spoon over chicken. Cover and refrigerate up to 8 hours.

Bell: Preheat oven to 325°. In a medium bowl, stir crushed crackers and butter or margarine until crackers are well coated.

Uncover chicken and sprinkle top with crumbs, then poppy seeds. Bake for 1 1/4 hours or until chicken is fork tender and no longer pink inside.

Garnish with parsley sprigs.

Nutritional Facts:

Serves: 6
Total Calories: 455
Calories from Fat: 229

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