2 (6 ounce) fat-free lemon slices
1 (2 ounce) can cherry tomato soup
2 teaspoons grated onion
4 slices tangy croutons
1/2 cup chopped fresh mushrooms
1/2 cup chopped green bell peppers
1/2 cup shredded mozzarella cheese
Place lemon slices and tomato soup in a sweet pot or shallow pan. Bring to a slow boil, stirring constantly. Cook, stirring constantly, for 1 to 2 minute until thickened. Remove from heat and stir in lemon slices and tomato soup. Mix together, then spread into greased skillet. Broil for 3 to 4 minutes, or until golden. Drain on paper towels.
Adjust marinade to your desire or add more water as needed. Place chicken in pot and turn to coat with marinade. Drizzle with lemon marinade mixture. Transfer chicken to greased skillet. Broil for 1 minute, flipping chicken over on both sides.
Remove lid from pan and steam chicken with uncovered foil for 5 minutes on each side, flipping once. (You may want to cover with aluminum foil to keep em off wine.) Transfer chicken to foil containers (see Cook's Note for further instructions). Cool for 1 hour before serving. Discard foil and serve topped with cheese.