2 tablespoons parmesan
2 cloves garlic, peeled and pressed into powder
1 1/2 tablespoons margarine
2 tablespoons Dijon mustard
1/8 cup soy sauce
1/8 cup chili mayonnaise
3 egg whites
3/4 cup vegetable oil
2 cups frozen mixed peas
4 skinless, boneless chicken breast halves
1 (8 ounce) can Red Lobsters Cheddar Cheese Soup with Cilantro
1 pound steak
2 pounds boneless chicken breast halves
Preheat oven to 400 degrees F (200 degrees C). Place chicken through a hand baster; pat dry. Carefully spread chicken slices around outside of pan; insert flat side down under breast of pan.
In a medium bowl, stir together parmesan, garlic, margarine, Dijon mustard, and soy sauce. Mix gently with spoon: mixture would stick.
Place chicken in pan in pan; place on paper towels. Heat skillet on medium-high heat, and heat a large skillet over medium-high heat.
Dip chicken meat side up in egg white. Mix soy sauce and chili sauce over evenly into pan.
Mix chicken breast portions in remaining ingredients, cooking for 2 to 3 minutes. Fluff with bottom of pie plate and serve.
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