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CHICKEN BREASTS

 

 

 

 

 

4 chicken breasts, halved and boned

8 slices S wiss chee s e

1/3 pkg. Pepperidge Farm stuff i ng

1 can cre a m of chic k e n soup

1/4 c. milk

1/4 c. margarine

 

 

Put chicken breasts, skin side down, in a 9 x 13 inc pan.   Lay a slice of cheese

on each piece.   Dilute soup with milk and divide the mixture equally on each

piece.   Me l t margarine.   Mix wi t h dress i ng and sprinkle on to to p .   Cover. Bake at 325 degrees for 2 hou r s.   Uncover last 40 minutes.

 

 

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------------------- - ---------------- CHICKEN PARISIENNE

 

 

 

4-6 lg. chicken breasts

1 can con d ensed cre a m of mushroom soup

3 oz. (2/3 c.) mushrooms, with liquid

1 c. dairy sour cream

1/2 c. cooking sherry or white wine

Paprika

 

 

Place chicken b r east in 11 x 7 x 1 1/2 i n ch baking di sh .   Combine sour cream, cream of mushroom soup, mus h rooms a n d sherry and pour over chicken. Sprinkle g e nerously with paprika.   Bake at 350 degrees about 1 to 1 1/4

hours or until tende r .   Ser v e with hot fluffy rice.


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