skillet chicken parmesan

1/4 cup grated parmesan cheese
1 1/2 cups prego traditional italian sauce
1 tablespoon olive oil
4 to 6 skinless boneless chicken breast halves
1 1/2 cups shredded part skim mozzarella cheese

1. stir 3 tablespoons parmesan cheese into the italian sauce
2. heat the oil in a 12inch skillet over medium high heat. add the chicken and cook for 10 minuts or until its well browned on both sides
3. pour the sauce mix into the skillet. turn the chicken to cover with sauce.
4. reduce heat to medium. cover and cook for 10 minutes or until the chicken is cooked through
5. sprinkle the mozzarella cheese and the remaining parmesan cheese over the chicken. let stand for 5 minutes or until the cheese melts.

chicken and bean quesadillas

1 can campbell's condensed cheddar cheese soup
1/2 cup pace chunky salsa
1 cup canned black beans rinsed and drained
2 cans swanson premium chunk chicken breast drained
10 flour tortillas
fiesta rice

1. stir the soup, salsa, beans and chicken in a 1/2 quart saucepan.
2. cook and stir over medium heat until hot
3. put the tortillas on 2 baking sheets. top half of each tortilla with about 1/3 cup of the soup mixture, spreading to within 1/2 inch of the edge.
4. moisten the edge of each tortilla with water. fold over and press the edges together to seal.
5. bake at 425 F for five minutes or until the filling is hot. serve with fiesta rice