Kelly's Stellar Kitchen

For years, I have been saying that I need to make a shirt that says “Google is my….” ummm…how do I put this politely for the interwebs?

“Beeotch,” I guess. You get the idea. Please don’t be offended. I know it’s early on in my blogging career for profanity.

Recently, the always-awesome-and-entertaining WW.com 20′s Board introduced me to Pinterest. I feel compelled to mention that I might need to make a different shirt now.

I “pin” all of my hopes and dreams to my “boards.” Truth is, they  are usually hopes and dreams I have pilfered from the boards of others.

It’s a guilty pleasure.

The most guilt and the most pleasure come from the food boards. Oh, food, glorious food. (Name that tune! I sang it in 4th Grade Chorus. Nothing in that song sounds appetizing to me though, but I was never a British orphan. I digress.)

I spend a LOT of time “pinning” food, most of which are things I plan to make someday. I pinned this recipe on Wednesday afternoon, and made it Wednesday evening. I served it alongside a microwaved acorn squash, drizzled with a teaspoon of olive oil, creamy mushroom sauce, and some black pepper.

The chicken was crispy and flavorful. The sauce was creamy and comforting.

Good news is, if you don’t like mushrooms, Campbell’s has a few other options: Healthy Request Cheddar Cheese Soup, Healthy Request Cream of Chicken, and  Healthy Request Cream of Celery. This may change the P+, but I haven’t investigated yet.

Overall, this dish was easy, quick, and delicious. I promise.

I left 7 of these bad boys at home when I went to Grad class. They had all been devoured when I returned.

Will you like it? You’ll never know until you try…..

Crispy Baked Chicken with Creamy Mushroom Sauce

Recipe adapted from www.jamiecooksitup.blogspot.com 

Chicken:

• Cooking spray
• 3 chicken breasts, sliced into thirds to make 9 thin “mini breasts”
• 1 ½ c plain panko (Japanese Style Bread Crumbs. I used Progresso.)
• 1 tsp paprika
• ½  tsp pepper
• 1 tsp garlic powder
• ¼  c nonfat milk
• 1/3 c shredded reduced fat cheddar
• 1 tsp dried parsley

Sauce:

• 1   10 ¾  ounce can Campbell’s Healthy Request Cream of Mushroom Condensed Soup
• 2 tbsp light sour cream
• ½ c nonfat milk
• spices to taste (I added some generous dashes of garlic power. I heart garlic.)

1. Preheat oven to 400 degrees. Spray a 9×13 pan with cooking spray.
2. Pour the milk into a shallow dish and panko on to a plate. Mix the paprika, pepper, and garlic into the panko. It will make the panko colorful and fragrant.
3. Dip each piece of chicken into the milk to coat. Sprinkle 1 scant tablespoon of cheese on one side of chicken. Immediately dredge both sides of chicken in panko to coat. Place chicken on prepared pan. Repeat for all pieces of chicken.
4.  Sprinkle the dried parsley over the chicken.
5. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
6. In a medium saucepan, combine the cream of mushroom soup, milk, and sour cream with a with a whisk. Continue whisking until well combined. Stir for a few moments until sauce is hot. Serve over chicken.