Cooking Directions

• Season the chicken.  Heat the butter in a 10-inch skillet over medium-high heat (Make sure the skillet and butter are hot before adding the chicken- it will jump start the browning and prevent the chicken from sticking.).  Add the chicken and cook for at least 3 minutes before turning (if it doesn't turn easily give it another minute on that side) then cook until both sides are well browned.  Remove the chicken from the skillet.
• Add the water to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.  Stir in the soup and pesto and heat to a boil.
• Return the chicken to the skillet.  Reduce the heat to medium-low.  Top each chicken breast with 1 piece roasted pepper and 2 tablespoons cheese.  Cover and cook for 5 minutes or until the chicken is cooked through.  Season to taste.

Ingredients

• 1.25 pounds skinless, boneless chicken breast halves (four 5-ounce breast halves)
• 1 tablespoon butter
• 0.5 cup water
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 2 tablespoons basil pesto
• 2 roasted red bell pepper, cut in half
• 0.5 cup shredded mozzarella cheese