Chicken and Green Bean Skillet
Served with boiled new potatoes or whole grain rice, this dish is quick to the table. Choose a reduced fat cheddar cheese and low-fat soup for a lighter fare.
1 lb. boneless skinless chicken breast
2 c. frozen green beans
1 (10 3/4-oz.) can condensed cream of mushroom soup
1/4 tsp. dried thyme leaves
2 c. finely shredded sharp cheddar cheese
1/2 c. tap water
1. Heat a large nonstick skillet over medium-high heat or an electric skillet to 375 degrees F. Add chicken and cover and cook about 7 minutes on each side or until done. Chicken should reach an internal temperature of 165 degrees F. Remove chicken from skillet and set aside.
2. Add green beans, soup and water to skillet, stir to combine. Sprinkle dried thyme evenly across the top and cover. Cook until heated through, about 5 minutes. Stir occasionally.
3. Return chicken to skillet and heat until hot. Sprinkle the tops of the breasts with cheese and allow to melt before serving.