6 ----Boneless , skinless chicken breast halves
6 ----Slices Swiss Cheese
1/4 --Pound fresh Mushrooms, sliced (or as many as you want).
1 ----10-Ounce can Cream of Chicken Soup
1/2-- Cup White Wine or chicken broth
2 ----Cups dry Pepperidge Farm Herb Stuffing Mix
1/2- Cup melted Butter
Place chicken in a lightly greased 9 x 13- inch glass dish. Top each
piece of chicken with a slice of swiss cheese. Scatter mushroom
slices over the cheese. Mix soup and wine, pour over the breasts.
Sprinkle dry stuffing mix over the sauce. Drizzle butter over the top.
Bake at 350 degrees for 50 minutes.
We enjoyed this at a luncheon last week - hope you try it!
Flatten the chicken breasts to 1/4" thickness.
Place the flour in a resealable plastic bag and then add in the chicken to coat.
In a skillet, over medium heat, brown the chicken in oil for 3-5 minutes per side or until the juices run clear.
Remove the chicken from the skillet and keep warm.
Drain the pineapple, reserving 1/4 cup of the juice.
In a small bowl, combine the reserved juice and cornstarch until smooth.
Add into the skillet.
Stir in the honey, teriyaki sauce and the pepper.
Boil for 30 seconds or until thckened.
Add in the pineapple and chicken.
Heat through and then serve on a bed of rice.
Posted By: Mama Mangia
Nov 8 # 18 of 33
Chicken Breasts Stuffed with Goat Cheese and Roasted Red Pepper Tapenade
Serves 4
* 1 TB olive oil
* 2 cloves garlic, minced (1 tsp)
* 1 shallot, minced
* 1 tsp minced fresh thyme leaves
* 6 cups fresh washed spinach leaves
* salt and freshly ground pepper to taste
* 1/2 cup drained, chopped jarred roasted red peppers
* 3 TB pitted and chopped Kalamata olives
* 1 TB chopped capers
* 1 tsp balsamic vinegar
* 2 boneless skinless whole chicken breasts, cut in half and pounded lightly
* 4 oz mild goat cheese, at room temperature
* 1 TB olive oil for brushing chicken
* 1/4 cup chopped parsley
Heat the olive oil in a large skillet over medium-high heat. Saute the garlic, shallot, and thyme for 2 minutes, until softened. Add the spinach, and saute for 1 minute longer, until just wilted. Season with salt and pepper. Remove the skillet from the heat, and let the aromatics cool.
Preheat the oven to 375°F. In a small bowl, mix the roasted red peppers with the olives, capers, and balsamic vinegar.
Place about one-quarter of the spinach mixture in the center of each pounded chicken breast. Evenly divide the goat cheese among the chicken breasts, placing a small piece over the spinach; then top with 1 tablespoon of the roasted red peppers.
Fold the top of the breast over the filling to form a package, sealing the bottom of the chicken packages wherever needed. Place the chicken on a baking pan. Cover with aluminum foil and bake in the oven for 25 minutes. Uncover, brush the chicken with a little olive oil, and cook an additional 10 minutes, until the chicken is brown.
Place the chicken on a serving platter and sprinkle it with the parsley.
Place chicken breasts between sheets of plastic wrap and pound until very thin (1/8"). On waxed paper, combine bread crumbs, cheese, parsley, lemon peel and garlic. In shallow dish combine oil and butter. Dip chicken into butter mixture and then with crumb mixture. Tightly roll up and secure with wooden picks if needed. Cut into 1" pieces and thread onto metal skewers. Remove wooden picks. Grill or broil until done.
