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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

CHICKEN EUGENIE Recipe

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This recipe for CHICKEN EUGENIE is from Our Family Cookbook Kitchen Favorites, 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:  
©2 center slices ready-to-eat ham
(1/4 inch thick)
4 tablespoons butter or margarine
3 chicken breasts, split in half
Salt and pepper
2 stalks celery, finely chopped
1 teaspoon minced onion
½ cup cream or top milk
1 can condensed cream of chicken soup
Directions:
Directions:
©Cut ham in 6 serving portions. Saute’ until lightly browned on both sides in tablespoon of the butter. Place the portions on 18 x 20 inch piece of heavy duty foil. In the same frying pan, lightly saute’ chicken breasts in remaining butter. Place 1 chicken breast piece on each ham serving. Sprinkle very lightly with salt and pepper. Add the celery, onion, and cream or top milk (half and half) to the cream of chicken soup. Pour ½ cup over each portion of ham and chicken. Close the foil by overlapping over chicken and folding ends up so there will be no danger of juices leaking. Place package on shallow pan and bake in oven at 350 degrees F for 1 hour. Place package on serving platter, open and fold back foil.

Good to know: This is a good party recipe. If guests don’t arrive on time, the package can stand in oven, heat turned off, and no harm will be done. It will stay hot and the flavor improves.

 

 

 

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