3 whole chicken breasts, split, skinned and boned (about 1 1/2 lb.)
2 tbsp. vegetable oil
1 (10 3/4 oz.) can Campbell's condensed cream of chicken soup
3 tbsp. chunky peanut butter
2/3 c. water
2 green onions, sliced
1 tsp. chili powder
1/8 tsp. ground red pepper

Place chicken breasts between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound to 1/4-inch thick.

In 10-inch skillet over medium heat in hot oil, cook chicken 10 minutes or until browned on both sides. Remove chicken from skillet. Spoon off fat.

Add soup, peanut butter, water, green onions, chili powder and red pepper to skillet. Stir until smooth.

Over medium heat, heat to boiling. Reduce heat to low. Return chicken to skillet. Cover; simmer 5 minutes or until chicken is tender and juices run clear.

Makes 6 servings.