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| This looks like a pretty darn good meal, if I do say so myself (and I do) |
Dinner Party Chicken
Thanks to my Aunt Molly for providing me with this awesome recipe and for granting me permission to share it on my blog!
Ingredients
- 2 lb. boneless, skinless chicken breasts, cut in halves
- 8 slices Swiss cheese (we use provolone or mozzarella)
- 1 can cream of chicken soup (we use reduced fat)
- 8 oz. sour cream (we use light)
- 4 Tbsp. butter, melted
- 1 1/2 C. stuffing crumbs (we bought the herb seasoned stuffing)
Directions
- Place chicken in bottom of 9x13 baking dish. Cover with a layer of Swiss cheese slices.
- Mix together cream of chicken soup and sour cream; spread mixture on top of Swiss cheese slices.
- Mix together melted butter and stuffing crumbs; sprinkle moistened stuffing crumbs on top of entire dish.
- Bake, covered, at 350 for 45 minutes; uncover and bake 15 minutes more. Serves 4 to 6.
1/17/12: I just made this again tonight with the above changes (herb seasoned stuffing crushed and mozzarella cheese) and it was absolutely delicious!
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We all know I'm a believer in full self-disclosure on this blog (and in life). So I have no problem admitting to you that before even starting this recipe, when I was in the "making my shopping list" phase, I had to google "is there a difference between bread crumbs and stuffing crumbs?" In the back of my mind, I was pretty sure there was a difference but because I had a lot of bread crumbs and no stuffing crumbs, I did a google search just in case. My results were inconclusive.
Then I had a decision to make...should I text my Aunt who gave me the recipe, making myself vulnerable and acknowledging how indecisive and uneducated I am in the kitchen? Or should I just use bread crumbs because that is what I have? I decided to just go with bread crumbs for several reasons: 1. It would save me money. 2. It would save me from the embarrassment of asking. 3. No matter how the recipe turned out, it would be a good learning and growing experience for me as a young chef in the making.
After I decided to go with the bread crumbs, everything else about this recipe was very easy and pretty straightforward. I decided to go with provolone cheese instead because we use that on sandwiches too. Okay, who am I kidding. I really used it because I don't like swiss and at this point in my cooking "career," I don't cook with any ingredients I don't like. So there. :-P
The cooking of this recipe was pretty uneventful (other than the bread crumb/stuffing crumb decisions). Once I put it back in the oven uncovered, I started the twice baked potatoes (also a first time for me) and the asparagus. Pat gave the meal 5 thumbs up and a 10 out of 10! I guess it doesn't get much better than that! We will definitely be making this recipe again! Thanks again, Aunt Molly!
So now that I already made the recipe and it turned out great, I can ask the question: is there a difference between bread crumbs and stuffing crumbs?
"No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers." - Laurie Colwin
Keep the recipes coming! :)
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