I’ve been making this dish since college, it is a great weeknight dish that even the kids love (don’t worry, the alcohol bakes out before the dish ever reaches the table!). I’ve included notes on modifications to make this a much lower carbohydrate meal for those observing Keto or Atkins type plans.

Tips to get you started:

·  I prefer to use organic pasture raised chicken when available; Campbells cream of chicken soup; Bota Box Pinot Grigio; and Kerrygold butter.

· To make this recipe lower in carbohydrates pork rind Panko may be substituted for the regular Panko, which brings the carbohydrate counts down from 22g to only 8 g per serving!

· Bone broth may be used in place of the wine, but I would recommend adding a teaspoon or so of fresh lemon zest to help bring up the brightness factor if bone broth or stock are used.

Prep time: 14-20 minutes

Cook time: 40-60 minutes

Serves: 6

Ingredients:

4 Boneless, skinless chicken breasts

2 Cans 98% fat free cream of chicken soup

8 oz pinot grigio

1 ½ Teaspoons thyme, dried

1 Teaspoon fresh garlic, minced

¼ Teaspoon black pepper, ground

For the topping:

1 ½ Cups Panko breadcrumbs

1 ½ Tablespoons garlic, granulated

4 oz salted butter

1/2 Teaspoon sea salt

¼ Teaspoon black pepper, ground

Part one: Preheat oven to 400 degrees F. In a large baking dish or lasagna pan, combine the soup, wine, thyme, garlic and black pepper and mix well. Remove chicken from any packaging and pat dry. Place chicken breasts into the pan with the prepared sauce. Using a spoon, ladle some sauce over the tops of the chicken breasts to coat.

Part two: Place baking dish with sauce and chicken into the oven and bake for about 25 minutes. While the chicken bakes, make your Panko breading.

Part three: Place all dry topping ingredients into a medium mixing bowl and combine. Melt the butter and then stir it into the dry ingredients. Set aside until chicken is nearly done.

Part four: At the 25-minute mark, temperature check your chicken. If it registers 140 or higher, remove it from the oven (keeping the oven on!), and place the Panko topping generously over the top of the chicken (I found it helpful to spoon on some sauce and use it as a “glue” to hold the Panko on better) and return the chicken to the oven to toast your topping and finish cooking the chicken , about 12-15 minutes more.

Part five: When the chicken registers 160 degrees F or higher, it is cooked to a safe temperature for consumption. Remove from oven, turn off the oven and serve immediately!

Serving suggestion: We enjoyed this dish with some gorgeous steamed broccoli.

Tiny chefs at home? They can help:

· Measure ingredients

· Mix the sauce before it is cooked

· Mix the topping

Nutrition information: Total Calories: 358 //Total Fat: 19 g // Cholesterol: 80 mg // Sodium: 853 mg //Total Carbohydrates: 22 g // Sugars: 0 g //Protein: 20 g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.