1 med. lemon
1 tbsp. olive oil
4 whole chicken breasts, split, skinned and boned
1 (10 3/4 oz.) can cream of mushroom soup
1/4 c. water
1/8 tsp. pepper
1/2 c. shredded Swiss cheese
2 c. hot cooked rice

Cut 4 thin slices of lemon; set aside. Squeeze 1 tablespoon juice from remaining lemon; set aside. In 10 inch skillet; over medium heat, in hot oil, cook chicken until browned on both sides, about 10 minutes. Meanwhile, in a small bowl combine soup, water, reserved lemon juice and pepper. Stir into skillet with chicken. Sprinkle cheese over chicken; top with lemon slices. Reduce heat to low. Cover; simmer 5 minutes or until chicken is fork tender, stirring occasionally. Serve with rice.