"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken with a Crust Recipe

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This recipe for Chicken with a Crust, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Pramberger
Added: Monday, October 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless chicken breasts
4 slices Swiss cheese
2 cups Pepperidge farm stuffing
1 stick butter
1 can condensed cream chicken soup
1/2 c sherry or wine

Directions:
Directions:
Place chicken in single layer in a pyrex dish and cover each breast with a cheese slice. Mix soup with sherry and pour over chicken. Cover with stuffing mix and pats of butter.

Bake at 350 for 1 hour (uncovered)

 

 

 

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