Creamy Baked Chicken Breasts
Yield
8 servingsPrep
10 minCook
45 minReady
55 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
|
|
| 4 | each |
swiss cheese
slices, 4" x 4" |
*
|
| 1 | each |
soup, cream of chicken
10 oz can |
*
|
| ¼ | cup |
white wine
dry |
*
|
| 1 | cup |
herb stuffing mix
|
* |
| ¼ | cup |
butter
melted |
|
| 1 | x |
garlic powder
optional |
*
|
| 2 | tablespoons |
Parmesan cheese
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
|
|
| 4 | each |
swiss cheese
slices, 4" x 4" |
*
|
| 1 | each |
soup, cream of chicken
10 oz can |
*
|
| 59 | ml |
white wine
dry |
*
|
| 237 | ml |
herb stuffing mix
|
* |
| 59 | ml |
butter
melted |
|
| 1 | x |
garlic powder
optional |
*
|
| 3E+1 | ml |
Parmesan cheese
optional |
|
Directions
Arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish .
Top with cheese slices.
Combine soup and wine; stir well. Spoon sauce evenly over chicken and sprinkle with crushed stuffing mix.
Drizzle butter over stuffing. If desired, sprinkle with garlic powder and parmesan cheese.
Bake at 350℉ (180℃) F for 45 to 55 minutes.
