Tipsy Chicken and Dressing
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Wednesday, 22 June 2011 15:49
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8 boneless, skinless chicken breast halves 1 8-oz package cornbread stuffing mix 2 eggs 3 slices stale French bread, crumbled 1 can chicken stock 1 small onion, chopped fine 1 stalk celery, chopped fine 1 14-oz can quartered...

 

  • 8 boneless, skinless chicken breast halves
  • 1 8-oz package cornbread stuffing mix
  • 2 eggs
  • 3 slices stale French bread, crumbled
  • 1 can chicken stock
  • 1 small onion, chopped fine
  • 1 stalk celery, chopped fine
  • 1 14-oz can quartered artichoke hearts, drained
  • 8 slices Swiss cheese
  • 1 can cream of celery soup
  • 1 cup white wine
  • ½ tsp dried basil
  • 4 fresh button mushrooms, sliced
  • ¼ cup grated Parmesan cheese
  • 2 tablespoon minced fresh parsley
  • Parsley sprigs for garnish
  1. Flatten each chicken breast by placing between 2 pieces plastic wrap and pounding with kitchen mallet; season and set aside
  2. In large bowl combine next 6 ingredients and mix well
  3. Divide mixture into 8 lightly greased individual 2-cup casserole dishes
  4. Place 3 artichoke quarters in the middle of each dish
  5. Layer a chicken breast over each casserole
  6. Top each breast with slice of Swiss cheese
  7. Combine soup, wine, and basil and pour lightly over chicken
  8. Top with mushrooms, parmesan cheese, and minced parsley
  9. Cover each casserole and bake at 350° for 40 minutes
  10. Uncover and bake an additional 10 minutes; garnish with parsley sprigs

Serves 8

 

Last Updated on Wednesday, 06 July 2011 02:15