Vineyard Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 chicken breast halves, boneless and skinless (washed and dried)
3 cups Pepperidge Farm Stuffing mix (dry)
1 cup warm water to moisten stuffing
2 cups sour cream (not low fat)
3 tablespoon butter (divided)
For Cranberry Sauce:
1 can whole berry cranberry sauce
4 tablespoon orange juice
1 tablespoon orange rind
2 tablespoon maple syrup
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Directions: |
Directions:Preheat oven to 350 degrees. Grease a 9”x 13” baking dish with butter.
Lay chicken in baking dish in a single layer. In small bowl, moisten stuffing mix with water and let sit a few minutes. Spread sour cream evenly on top of chicken. Spread stuffing on top of each chicken breast. Sprinkle top with 2 tablespoons water and dot with small pieces of butter.
*Chicken dish can be prepared early in day and left in refrigerator.
Bake chicken for 30 minutes. Sprinkle top of stuffing with a bit more water. Raise oven to 375 degrees and bake for 30 minutes longer until done. Do not over cook. Serve with cranberry sauce.
To Prepare Cranberry Sauce heat cranberry sauce, orange juice, rind and maple syrup in saucepan until warm. |
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