Chicken Fajitas

 Ingredients

1/4 cup Italian salad dressing
6 skinless, boneless chicken breasts
1 (10.75 ounce) can  Campbell's® Condensed Cheddar Cheese
Soup
1/2 cup Pace® Thick & Chunky Salsa
12 (8 inch) flour tortillas, warmed
4 green onions, thinly sliced
1 small avocado, peeled, seeded and sliced (optional)


Directions

Pour dressing into shallow nonmetallic dish.  Add chicken and turn to coat.  Cover and refrigerate 30 minutes, turning occasionally. Remove chicken from marinade.  Discard marinade.
Grill or broil chicken 15 minutes or until done, turning once. Mix soup and salsa in saucepan.  Heat through.
Slice chicken into thin strips and place down center of each tortilla.
Top with onions, avocado and soup mixture. Fold tortilla around
filling.

Chicken with Creamy Sauce

Ingredients 

Original recipe makes 6 servings

 6 (4 ounce) skinless, boneless chicken breast halves

 1/4 cup flour

 1/4 teaspoon salt

 1/4 teaspoon pepper

 2 tablespoons margarine or butter

 1 cup chicken broth

 3 tablespoons flour

 1/4 cup  lemon juice from concentrate

 1 teaspoon sugar

 2 tablespoons chopped fresh chives

Directions

Rinse chicken; pat dry. Combine 1/4 cup flour, salt, and pepper in a plastic bag. Add chicken, a few at a time, shaking to coat.

Cook chicken in hot margarine or butter in large skillet over medium-high heat 8 to 10 minutes or until tender and no longer pink, turning once. Reduce heat as necessary during cooking to prevent overbrowning. Remove from skillet, reserving any drippings. Keep warm.

For sauce, combine broth and 3 tablespoons flour in screw-top jar. Cover and shake well; add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute longer. Stir in ReaLemon® and sugar; heat through. Serve sauce over chicken. Sprinkle with chives.