CHICKEN BREASTS WITH HERB STUFFING |
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Baked chicken with herb stuffing,
cheese and mushrooms topped with a creamy wine sauce. Serves 6
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| 8 | Halved boneless chicken breasts | 8 | |||||||
| 8 | Slices Swiss or Jarlsberg cheese | 8 | |||||||
| Pepper to taste | |||||||||
| Garlic powder to taste | |||||||||
| 1 can | Cream of Chicken soup | 1 can | |||||||
| 1/4 cup | White wine | 50 mL | |||||||
| 3/4 cup | Fresh mushrooms, sliced and sauteed | 175 mL | |||||||
| 2 cups | Herb stuffing mix | 500 mL | |||||||
| 1/4 cup | Butter, melted | 50 mL | |||||||
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Preheat oven to 350°F [180°C] Place chicken in 9x13 inch [23x33 cm] pyrex dish. Place one slice of cheese on each piece of chicken. Season with pepper and garlic powder. Spread soup, wine and mushrooms over top. Cover with stuffing mix; drizzle melted butter over all. Bake, uncovered for 40 minutes to 1 hour. Resource: Walgreens Prescriptions for Good Taste cookbook. |
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