1 med. lemon
1 tbsp. olive oil
4 whole chicken breasts, split, skinned & boned (1 lb.)
1 (10 3/4 oz.) can Campbell's condensed Special Request cream of mushroom soup
1/4 c. water
1/8 tsp. pepper
1/2 c. fat Swiss cheese, shredded
2 c. hot rice, cooked (unsalted)

Cut 4 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 for 5 minutes or until chicken is fork tender, stirring occasionally. Garnish with parsley. Serve with rice. Serves 4.