Total Calories: 455
* Preparation Time: 15 minutes Storage Time: Up to 8 hours Baking Time: 1 1/4 hours Place one chicken breast half at a time between two pieces of waxed paper. With a wooden mallet or the back of a heavy knife, pound both sides of each piece of chicken to 3/8 -inch thickness. Peel off waxed paper. Sprinkle chicken with salt and pepper roll loosely. Arrange rolled chicken in a 12 x 8 x 2-inch baking dish.
In a medium bowl, stir soup, sour cream and lemon juice until blended. Spoon over chicken. Cover and refrigerate up to 8 hours.
Bell: Preheat oven to 325°. In a medium bowl, stir crushed crackers and butter or margarine until crackers are well coated.
Uncover chicken and sprinkle top with crumbs, then poppy seeds. Bake for 1 1/4 hours or until chicken is fork tender and no longer pink inside.
Garnish with parsley sprigs.
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