Wednesday, July 27, 2011

Creamy Baked Chicken Breasts

Here’s another favorite entrée I like to make for company. You can prepare this one a day ahead of time and refrigerate it until baking time.

Creamy Baked Chicken Breasts

8 (4 oz.) boneless, skinless chicken breasts
8 4X4 slices Swiss cheese
1 can cream of chicken soup
¼ cup dry white wine
1 cup herb seasoned stuffing mix
1/3 cup butter, melted
¼ cup capers, drained

Arrange chicken in lightly greased 13 X 9 X 2 glass baking dish. Top each chicken breast with a cheese slice. Combine soup and wine, and spoon over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs. Sprinkle with capers.

Bake in 350 degree oven for 1 hour and 10 minutes. (Add an extra 10 minutes if chicken has been refrigerated).

Bon appetit!

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