4 boneless, skinless chicken breasts
2 egg whites
1/2 cup seasoned bread crumbs
2 tbsp. olive oil
1 (10-3/4 oz can) condensed cream of asparagus soup
1/3 cup 1% milk
1/3 cup water
1/4 cup Parmesan cheese
4 cups cooked rice, any kind, but preferably white rice

Cook rice as directed, keep warm. Dip chicken into egg whites, coat with breadcrumbs.

In a skillet over medium heat, add oil and chicken, cook for 15 minutes or until cooked through.

In a saucepan combine, soup, milk, and water. Heat through. Serve chicken over rice, pour sauce over chicken.

Submitted by: Sherry Monfils