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Community => Butchering, Cooking, Recipes => Topic started by: t6 on March 21, 2011, 12:13:54 PM

Title: Chicken breasts
Post by: t6 on March 21, 2011, 12:13:54 PM: 4-6 Boneless, skinless chicken breasts
4-6 slices swiss cheese
1 can cream of chicken or cream of mushroom soup
1 cup white wine
1 package bread crumbs or cubes

Lay defrosted chicken breasts in glass pan.
cover with slices of swiss cheese
cover both chicken and cheese with can of soup (may require more than one can)
dump in one cup of white wine

Cover with aluminum foil and bake for 1 hour at 350 degrees
Uncover and spread bread crumbs or cubes (I really like seasoned crutons) for additional 15 or so min or until crutons begin to turn golden brown.

May have to adjust the amount of wine to tastes or eliminate completely if you want. Whole dish is pretty flexible so have fun with different wines, cheese, or breading. Also works with Grouse but you have to cook at a lower temp and not as long due to size.
Title: Re: Chicken breasts
Post by: twinners on March 22, 2011, 01:54:07 PM: Made according to directions. Super easy and very yummy.

Thanks for the recipe.
Title: Re: Chicken breasts
Post by: 4runnerdude on June 22, 2011, 01:06:53 PM: Made this by your directions, and it was sure a good one. Ate the whole thing by myself :chuckle:
Title: Re: Chicken breasts
Post by: gaddy on June 22, 2011, 01:26:02 PM: weve done it a couple times, without the wine. last time added extra soup to use as gravy on stove top stuffing. the whole family enjoys it. thanks t6
Title: Re: Chicken breasts
Post by: Heredoggydoggy on July 06, 2011, 09:46:17 PM: Did this recipe for the second time today, and I have to say it's delicious, fast, and easy, and I can eat one and freeze the others for several meals. One thing I added to this batch, was a big cut up yellow onion to the top of the rest of the stuff, and to my surprise, the onion seemed to tone down the wine flavor to an acceptable level (for me, anyway), and more of the chicken flavor came through. Must be my heritage or something, but when i cook something without onions, it seems like something's missing. :chuckle:
Title: Re: Chicken breasts
Post by: RustneckNW on July 06, 2011, 10:02:10 PM: I used pretty much that exact recipe (minus the wine) last winter using duck breasts. Absolutely the best duck I've ever had! The strong flavors of the duck & the swiss worked together very well! Can't wait to blast some more duckies so I can make it again... and again!