You guys this is a tried and true recipe. I am actually REALLY surprised I haven’t blogged about it in the past. I love this recipe. Its easy and has great flavor!
So you start out like most recipes involved using oven, preheat the oven to 350°F. Spray pan with non-stick spray.
Then the 4 boneless skinless chicken breasts, that you butterfly in half so you have 8 thin breasts. You can make it without butterflying the chicken, but it will take a lot longer to cook. Chicken breasts are so much bigger than they used to be. It doesn’t take much to butterfly a chicken breast, just a sharp knife and even pressure. Trust me this step is the most effort in this dish. The rest is easy. Put the thin chicken in the sprayed baking dish. Top with cheese slices.
Mix together Cream of Chicken Soup and White Wine. Pour over cheese slices. and top with dry stuffing mix, from a box.
Cover with foil and bake 35-40 minutes with the foil on then remove foil and bake 5 minutes longer until chicken is cooked through. I normally serve with a side salad but I had green beans this time… still yummy!
4 boneless skinless chicken breasts, cut in half so you have 8 thin breasts.
1 can Cream of Chicken Soup
½ Cup White Wine
16 Slices Provolone Cheese
1 Box Stuffing Mix, DRY
Preheat the oven to 350°F. Spray pan with non-stick spray.
Lay 8 thin chicken breasts in pan. Lay cheese slices over chicken, 2 slices per breast.
Mix together cream of chicken soup and white wine, pour over cheese.
Pour dry stuffing mix over top of the whole dish.
Cover with foil and bake 35-40 minutes with the foil on then remove foil and bake 5 minutes longer until chicken is cooked through.