Stuffed Chicken Breasts with Mandarin Orange Sauce

"Chicken breasts stuffed with prosciutto and mozzarella cheese served in sweet and savory sauce...it's special enough for company, but easy enough for everyday! "

-Campbells

This dish is awesome! We LOVE it! The sauce is sooooo yummy! It's a similar idea as Cordon Bleu, but I think easier and possibly tastier. I love the rubbed sage, I love the mandarin oranges, with the cheese and the ham (that's what I use, just high quality deli meat) over pasta MMMMMMMM Mama! ;) This also freezes well, so I double the sauce when I make it, divide it, freeze half and eat all the rest! I'm pretty sure you'll love it as much as I do! :)

4 skinless, boneless chicken breast halves (about 1 pound)

4 thin slices prosciutto

4 slices mozzarella cheese

1 tablespoon olive oil

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup(Regular or 98% Fat Free)

3/4 cup orange juice

1 tablespoon country-style Dijon mustard

1 tablespoon dry white wine

1 tablespoon chopped fresh sage leaves or 1 teaspoon ground dried sage leaves

1 teaspoon dried parsley flakes

1 teaspoon packed brown sugar

1/2 teaspoon onion powder

1/4 teaspoon dried tarragon leaves, crushed

dash Garlic powder

1/2 cup drained Mandarin orange segments

• Cut a lengthwise pocket in each chicken breast. Stuff each breast with1 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.