Mozzarella Tomato Chicken


  • 4 boneless skinless chicken breasts
  • 1 can(s) condensed tomato soup (10 ounce can)
  • 1 teaspoon(s) dried basil leaves
  • ½ cup(s) shredded mozzarella cheese

In frying pan with cooking oil sauté chicken on medium-high heat for five minutes on each side or until browned. Place chicken in a greased baking dish. Spoon soup over chicken. Sprinkle with basil and then cheese. Cover and bake at 350° for 20 minutes or until meat is no longer pink inside.

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