6 4 ounce chicken breasts boned and skinned
1 can cream of chicken soup
3 slices Sargento 2% Milk Reduced Fat Swiss Cheese
1/4 c bread crumbs
1/4 c white wine
Place breasts in a greased baking dish and cover each with a half slice of Swiss cheese. Mix white wine and chicken soup and pour over the chicken and cheese. Cover with seasoned bread crumbs. Spritz with olive oil. Bake at 350 degrees for 45-55 minutes.
6 servings
Recipe source – Tanya Bergantz
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10 comments:
Sorry...I tried to post while consoling my 3yo who just banged his head and mistakenly deleted it. Lets try this again...
Congratulations on your one year anniversary!! You were an inspiration in the birth of my blog this Jan 1st. What fun I'm having! I'm making Creamy Chicken on Wednesday...too funny! Your Cheeseburger mac n cheese sounds delicious! I'm going to have to try it soon. My favorite dish of yours has to be cheeseburger pasta...I absolutely LOVE it!! See a trend here? You have so many great recipes that I share with my readers (which at the moment are pretty much my personal friends until I start "getting out there"!) They love your dishes, too. And...I love the aprons! My daughter and I have two sets of matching Jesse Steele ones, but yours are much more adorable and hip! Congrats again and "Best Dishes"!
I have been making this recipe for years, and it is by far one of my husband & extended family's favorites. Gary would eat this every night of the week if he could. Hope you enjoyed it as well!
Easy and delicious!!
Just stumbled across your blog I'm an Organizing Junkie's menu plan monday. This looks delicious!
Do you know what I might be able to substitute for the white wine?
I Googled for white wine substitutes, and this is what came up: White grape juice; apple cider; apple juice; vegetable stock; ginger ale or water
Thanks Cynthia! :) I'll try the apple juice.
Gonna copy that chicken recipe. Looks so good and easy.
Dont have the swiss cheese? Thin I can use parmasan or mozerella??
Yep - I sub cheeses all the time. I've used mozzarella and provolone before.
Im thinking of trying this recipe with pork cutlets
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