Recipes

Search, browse, and manage your recipe collection.

New recipe
    Clear
    Name Serving Size Actions
    Green Beans with Olives, Raisins and Almonds View Edit
    Green Beans with Red Onion and Mustard Vinaigrette View Edit
    Green Goddess Rice View Edit
    Green Pea Soup View Edit
    Green Peas w/ Garlic View Edit
    Green Peas w/ Honey View Edit
    Green Peas with Mint View Edit
    Grilled Asparagus View Edit
    Grilled Asparagus with Lemon and Garlic View Edit
    Grilled Asparagus with Lemon and Olive Oil 6 View Edit
    Grilled Cheese Sandwiches View Edit
    Grilled Chicken Breasts with Fire Roasted Tomato Sauce Roasted Zucchini with Oregano and Lemon View Edit
    Grilled Chicken Breasts with Shiitake Mushroom Vinaigrette View Edit
    Grilled Chicken Caesar Salad View Edit

    Servings: Not specified

    Directions

    MIX soup, water, vinegar, lemon juice, Worcestershire, garlic, black pepper and 3 tbsp. cheese in shallow nonmetallic dish. Set aside 1 1/4 cups for dressing. Add chicken to remaining marinade and turn to coat. Refrigerate 15 min. REMOVE chicken from marinade. Place chicken on lightly oiled grill rack or broiler pan. Grill or broil 15 min. or until chicken is no longer pink, turning and brushing often with marinade. Discard remaining marinade. Thinly slice chicken. TOSS lettuce, chicken and reserved dressing. Sprinkle with croutons and remaining cheese.

    Ingredients
    • 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (regular or 98% Fat Free)
    • 1/2 cup water
    • 2 tbsp. cider vinegar
    • 2 tbsp. lemon juice
    • 2 tsp. Worcestershire sauce
    • 4 cloves garlic, minced
    • 1/2 tsp. ground black pepper
    • 4 tbsp. grated Parmesan cheese
    • 1 1/2 lb. skinless, boneless chicken breast halves (4 to 6)
    • 1 large head romaine lettuce, torn into bite-size pieces
    • 1/2 cup Pepperidge Farm® Fat Free Caesar Croutons

    Parsed from recipe text (no separate ingredient records).

    Comments

    serves 4
    Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad View Edit