4 chicken cutlets
1 can cream of chicken soup
1 c. rice, uncooked
1 c. bread crumbs
2 eggs, beaten

1. Fry chicken cutlets in skillet after dipping in egg and bread crumb batter. Cook until brown.

2. Cook rice as directed and pour cream of chicken soup over the rice and simmer on low for 5-10 minutes.

3. Pour rice over chicken cutlets and serve with a vegetable.