Cooking Directions

• Cut a lengthwise pocket in each chicken breast. Stuff each breast with 1 slice of prosciutto and 1 slice of cheese.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides.
• Stir the soup, orange juice, mustard, wine, sage, parsley, sugar, onion powder, tarragon and garlic powder in the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
• Add the Mandarin orange segments to the skillet and heat through.

Ingredients

• 1 skinless, boneless chicken breast halves (4 breast halves)
• 4 slices thin prosciutto
• 4 slices mozzarella cheese
• 1 tablespoon olive oil
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 0.75 cup orange juice
• 1 tablespoon country-style Dijon-style mustard
• 1 tablespoon dry white wine
• 1 tablespoon chopped fresh sage leavesor 1 teaspoon ground dried sage leaves
• 1 teaspoon dried parsley flakes
• 1 teaspoon packed brown sugar
• 0.5 teaspoon onion powder
• 0.25 teaspoon dried tarragon leaves, crushed
• 1 dash garlic powder
• 0.5 cup drained mandarin oranges in light syrup