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"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

Stuffed Chicken Supreme Recipe

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This recipe for Stuffed Chicken Supreme is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 chicken breasts skinned and boned
3 slices bacon
1/2 lb mozzarella cheese
1/4 c chopped pimento
1 (10 oz) can mushroom soup
3/4 c sour cream
1/8 c tomato sauce
1/8 c chopped parsley
2 tbsp. chopped basil
1 tbsp. chopped chives
Directions:
Directions:
Cut chicken breasts in half. Place between two sheets of waxed paper and pound a little flatter. Grate 1/2 c of the cheese and cut the rest into six sticks, each of the size to fit into a chicken breast. Place the chopped herbs on a plate and roll the chicken sticks around in them until they are coated. Roll each 1/2 chicken breast around a cheese stick and place seam side down in a buttered 2 qt baking dish. Top each chicken breast with 1/2 slice of bacon. Blend together soup, tomato sauce, grated cheese and sour cream and spread over chicken. Sprinkle with pimento and chopped herbs, if any are left over. Bake at 350ºF for 1 hour and 15 min.
Number Of Servings:
Number Of Servings:
Serves 6

 

 

 

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