Chicken Crunch - cooking recipe

Ingredients

1 can cream of chicken soup
1/2 c. milk
4 skinless, boneless chicken breast halves
2 Tbsp. all-purpose flour
1 1/2 c. herb seasoned stuffing, finely crushed
2 Tbsp. margarine, melted
1 tsp. chopped fresh parsley or dried parsley flakes (optional)
1/2 tsp. lemon juice (optional)

Preparation

In shallow dish, combine 1/3 cup soup
and 1/4 cup milk.
Set aside.
On waxed paper, lightly coat chicken with flour. Dip into soup mixture.
On another piece of waxed paper, coat chicken with stuffing.
On baking sheet, arrange chicken. Drizzle with margarine. Bake at 400\u00b0 for 20 minutes or until chicken is no longer pink.