1 med. lemon
1 tbsp. olive oil
4 chicken breasts, split, skinned & boned
1 (10 3/4 oz.) can Campbell's cream of mushroom soup
1/4 c. water
1/8 tsp. pepper
1/2 c. Swiss cheese, shredded (reduced fat)
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, 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. Garnish with parsley and serve with rice.