Wednesday, February 4, 2015

Swiss Chicken


1.5 lbs. boneless, skinless chicken breasts
1 cup white cooking wine (or chicken broth)
2 (10.5 oz.) cans of cream of chicken soup
1 1/2 cups herb stuffing mix, crumbled fine
1/4 cup butter, melted
6 slices Swiss cheese


Preheat oven to 350 degrees; spray an 11 x 7-inch baking dish with cooking spray.

Cut chicken breasts in half lengthwise to make 6 thin cutlets.

In a bowl, whisk wine (chicken broth) and soup until smooth.

In a seperate bowl, toss together stuffing and melted butter.

Place chicken in prepared dish; top with cheese slices.

Pour soup mixture evenly over chicken and cheese; top with stuffing mix.

Bake, uncovered, 30 minutes.

Serve over rice.

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