Lemon Thyme Chicken Crunch - cooking recipe

Ingredients

1 (10 3/4 ounce) can cream of chicken soup (may use reduced fat)
1/4 cup water
1 tablespoon lemon juice
1/8 teaspoon dried thyme or 1/8 teaspoon basil leaves, crushed
2/3 cup dry breadcrumbs
1/4 teaspoon paprika
4 chicken breast halves, skinned (about 2 lbs)
vegetable oil cooking spray (optional)

Preparation

In small bowl mix soup, water, lemon juice and thyme.
Mix bread crumbs and paprika on a plate.
Dip chicken into 1/2 cup soup mixture.
Coat with bread crumb mixture.
Place chicken on baking sheet.
Spray chicken with cooking spray.
Bake at 375 F for 1 hour or until chicken is no longer pink.
Heat remaining soup mixture.
Serve with chicken.