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!

Kellie

 

 

 

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