When it comes to chicken in the South, we know dipped, battered and fried gets all the attention.
But here’s an attention getter on it’s own. Lighter than being fried, this chicken chirps with flavor and zest, and will be a feather in any chef’s hat.
Pair with a good ole’ fashioned cornbread recipe and you’re out of the kitchen in no time flat! If you need one, take a peek at my “Cornbread” board on Pinterest.
And while you are here, take advantage of the $100.00 Visa Card Give-A-way Contest. Look under recents posts for all the details!
Have a fabulous Day!
Here’s What You’ll Need
4 Skinless Chicken Breasts
4 Swiss Cheese Slices
4 Tomato Slices (thin)
1 10 3/4 Can Cream of Chicken Soup
1 tbs Melted Butter
1/2 Cup Seasoned Stuffing
Here’s What You’ll Do
Place Chicken in (13x9x2) Pan
Top with Cheese Slices
Pour Soup over Chicken
Place Tomato Slices on Each Piece of Chicken
Combine Melted Butter and Stuffing in a Bowl. Mix Well
Sprinkle Mixture on Tomatoes
Bake at 400 degrees for approximately 25 minutes or until no longer pink
Serve over Rice
Yields 4 Servings