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This week: Skillet Herbed "Roast" Chicken

• 1/4 tsp. ground dried sage leaves
• 1/4 tsp. dried thyme leaves, crushed
• 4 skinless, boneless chicken breasts halves
• Vegetable cooking spray
• 2 cloves garlic, minced
• 1 can Cream of Chicken Soup (98% fat free or healthy choice)
• 1/2 cup water

Mix the sage and thyme in a small bowl. Sprinkle over the chicken.

Spray a 12-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute. Add the chicken and cook for 15 minutes or until the chicken is cooked through. Remove the chicken and keep warm.

Add the garlic to the skillet and cook until it's lightly browned. Add the soup and water and cook until the mixture is hot.

Serve over Parslied Rice: Toss 4 cups of cooked long-grain white rice with 1 teaspoon chopped parsley.

Calories per serving: 210
Chicken 140
Sauce 70