Serves: 6
Total Calories: 413
1. 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.
2. In a medium bowl, stir soup, sour cream and lemon juice until blended. Spoon over chicken. Cover and refrigerate up to 8 hours.
3. Preheat oven to 325°. In a medium bowl, stir crushed crackers and butter until crackers are well coated.
4. 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.
5. Garnish with parsley sprigs.
This Elegant Poppy Seed Chicken recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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