1 med. lemon
1 tbsp. olive oil
4 whole chicken breasts, split, skinned & boned
1 (10 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 a 10 inch skillet over medium heat, cook chicken in hot oil until browned on both sides about 10 minutes.

In a small bowl combine soup, water, 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! 4 servings.