1 can (284 mL) Campbell's® Condensed Tomato with Basil and Oregano Soup
½ cup (125 mL) Campbell's® Ready to Use Chicken Broth
1 cup (250 mL) shredded mozzarella cheese (about 6 ounces)
¼ cup (60 mL) grated Parmesan cheese
2 tbsp (30 mL) finely chopped fresh parsley
Instructions
Preheat broiler to high. Heat olive oil in an ovenproof, large non-stick skillet set over medium-high heat. Season chicken all over with salt and pepper. Cook chicken for 3 to 5 minutes per side or until browned; transfer to a plate.
Stir soup and broth into skillet; bring to a simmer. Return chicken back to skillet and cover with sauce. Cook, covered, for 7 to 8 minutes or until chicken is cooked through.
Toss mozzarella with Parmesan; sprinkle over chicken. Broil for 2 to 3 minutes or until cheese is melted and golden. Sprinkle with parsley before serving.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2014/11/campbells-easy-skillet-chicken-parmesan/