Find Recipes Instantly! (Type the Recipe name or any Ingredient) 20 Minute Chicken Parmesan 4 Boneless and skinless - chicken breast halves 1 3/4 c Spaghetti sauce 1/2 c Shredded mozzarella cheese 1 Egg, slightly beaten 1 TB Grated parmesan cheese 1/2 c Seasoned bread crumbs 1/4 c Chopped fresh parsley 2 TB Butter or margarine Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts. Makes 4 servings. Campbell's Chicken & Stuffing Skillet 1 tbsp. butter or margarine 4 boneless chicken breast halves 1 box (6 oz.) Pepperidge Farm One Step Stuffing Mix 1 can (10 3/4 oz.) your favorite Campbell *Cream of (whatver you like) Soup* 1/2 cup milk 1/2 cup shredded Cheddar cheese HEAT butter in skillet. Add chicken and cook 12 to 15 min. or until done. Remove chicken. PREPARE stuffing in skillet according to pkg. directions except let stand 2 min. TOP with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through. Serves 4. Mandarin Chicken 1/2 cup barbecue sauce 1/2 cup orange juice 1/4 cup brown sugar 2 Tbsps. oil 2 Tbsps. all-purpose flour 1/4 tsp. salt 4 cups cooked, diced chicken ( I fry mine) 1 can pineapple chunks, drained (I use tidbits) 1/2 cup water chestnuts, sliced 1 tsp. candied ginger Combine Barbecue sauce, orange juice, brown sugar, oil, flour and salt. Mix well; cook and stir until mixture comes to a boil and thickens slightly. Add chicken**, pineapple, water chestnuts and ginger. Heat through. Serve over rice and sprinkle with nuts. Serves 8.