Saturday, September 25, 2010

Kelly's Baked Chicken Breasts--A Family Memory

A heavy sweater was in order for the trip to the farmers' market this morning.  I waded through a sea of pumpkins, winter squash and chrysanthemums to find heirloom tomatoes (alas, they are starting to suffer from the cold nights), green beans, large heads of garlic, eggplant and beautifully strung red chili peppers.  Fall apples were beautifully displayed.  It was definitely autumn at the market.

Our sudden drop in temperature, brought on by an overnight rain, called for comfort food.  My busy day  called for something simple.  I've been going through my "Favorite Family Recipes" file and came across "Kelly's Baked Chicken Breasts".  My niece was in high school when she prepared this dish for us.  She's now an adult, a mother of three and teaches kindergarten.  

I don't often rely on canned soups or boxed stuffing for a meal but this recipe is an exception.  It's so tasty and brings a smile to my face when I remember how proud my niece was to prepare it for us.  

Kelly's Baked Chicken Breasts

4-6 chicken breasts, skinned and boned
8 (4 x 4) slices Swiss cheese (I used gruyere which I sliced a little larger)
1 (10 3/4 ounce) cream of chicken soup, undiluted 
(I used Campbell's Healthy Choice)
1/4 cup dry white wine
1 cup herb-seasoned stuffing mix
(I used a little more--enough to amply cover)
1/4 cup melted butter
(I used a combination of butter and olive oil)

Arrange chicken in lightly greased baking dish.  Top with the cheese slices.  Combine the soup and wine and spoon evenly over the chicken and cheese.  Sprinkle with the stuffing mix.  Drizzle the butter and oil over the stuffing.

Bake in a 350 degree oven for 45-55 minutes.  I left in for 50 minutes but 45 would have been fine in my oven.