Florence’s Baked Chicken Breasts

FOOD & DRINK > RECIPES

Add Comment | Comments: 0 | Posted Oct. 27, 2011

Let’s face it: Unless you’re a vegetarian, the weekly menu will include at least one poultry dish. With the weather cooling down, heating up the barbecue doesn’t seem as appealing. Florence Brook makes her Baked Chicken Breasts a frequent offering.

The resident of the 2100 block of South Hancock Street adds Swiss cheese, stuffing and creamy broth as toppers to make it a savory meal that will warm tummies through the winter. SPR

Ingredients:

4 chicken breasts, halved and removed from the bone
6 slices of Swiss cheese
1/2 cup of white wine
1/2 pound of butter, melted
1 can of cream of chicken soup
2 cups of seasoned stuffing mix
Salt and pepper, to taste

Directions:

Preheat the oven to 325 degrees.

Place the chicken in a 9-by-13-inch baking dish and top with the cheese.

Dilute the soup with white wine and pour over the chicken.

Mix the butter and stuffing and then sprinkle it over the chicken and bake for 90 minutes.

Season with the salt and pepper.

Send your recipe to the South Philly Review at editor@southphillyreview.com and, if published, receive a gift certificate to a local restaurant. Please include your name, address and telephone number for verification purposes.