Saturday, January 23, 2010

Monterey Chicken

6 boneless-skinless chicken breasts
6 slices swiss cheese
1 can cream of chicken (or celery, or mushroom) soup
1/4 cup dry white wine (or more, if desired)
1/8 tsp minced garlic
2 cups stuffing mix (stove top is good, as is Pepperidge farm)
1/4 cup melted butter

~Butter a baking dish and place chicken in dish.
~Top each breast with a slice of cheese.
~Combine soup, wine and garlic in a bowl and pour over chicken.
~Sprinkle stuffing on top, and drizzle with butter.
~Bake 40-50 minutes.

Yield:  6 servings

NOTE:  If I'm making this for fewer people, I'll decrease the number of chicken breasts and cheese slices, but keep the rest of the recipe the same.  My family loves the baked stuffing mixture, so they're quite happy to have extras. 

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