"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Creamy Baked Chicken Breasts, by Angie Glenn, is from SHARING OUR BEST,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 whole (8 halves) chicken breasts 8 slices swiss cheese 1 can cream of chicken soup 1/4 c. white wine 1 c. seasoned bread stuffing, crushed 1/3 c. butter, melted
Arrange chicken in a lightly greased 13x9x2 baking dish. Top with cheese slices. Combine soup and wine, stirring well. Pour sauce evenly over chicken and sprinkle with stuffing mix. Drizzle butter over crumbs and bake at 350ºF for 45 to 55 minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.