I have many easy chicken breast recipes for you and your family to
Grilled chicken breast, chicken casseroles, chicken enchiladas and much more.
CHICKEN CORDON BLEU RECIPE
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 ham slices
3 TBS flour
6 TBS butter
1/2 cup dry white wine
1 tsp chicken bouillon granules
2 TBS water
1 TBS cornstarch
1 cup heavy whipping cream
Place chicken breasts between two pieces of saran wrap and pound out until thin. Place a ham slice and slice of cheese on each breast fillet. Fold the edges over the filling and secure with kitchen string.
Place the chicken bouillon granules in a heat resistant cup with the water and microwave until dissolved.
In a small bowl, mix the flour with the paprika and coat the chicken rolls. In a large heavy skillet over medium-high heat, cook the chicken until golden brown on all the sides . Add the wine and dissolved chicken granule mixture.
Reduce the heat to low and slowly simmer until the chicken juices are clear and no longer pink in the middle.
Whisk the cornstarch with the heavy whipping cream in a bowl, pour into the skillet and whisk well. Cook until thickened and pour sauce over chicken.
This is one of my favorite chicken breast recipes.
SWISS CHICKEN CASSEROLE
6 skinless, boneless chicken breasts
6 slices Swiss cheese
1 can condensed cream of chicken soup
1/4 cup milk
2 cups herb seasoned stuffing mix
1/4 cup butter, melted
PREHEAT oven to 350 degrees. Lightly spray a 9x13 pan.
Arrange the chicken pieces in the bottom of the prepared baking dish and top each pieces with Swiss cheese.
Combine the soup and milk; whisk well. Spoon this mixture over the chicken and cheese and then sprinkle with the stuffing mix. Drizzle with melted butter and bake for 50 minutes.
Crock Pot Method
Spray the inside of the crock pot with vegetable oil and place the chicken breasts on the bottom. Then add the cheese on top of the chicken, top with milk and soup mixture - then sprinkle with dry stuffing and pour melted butter over stuffing.
Cover and cook 3-4 hours, longer if using frozen chicken breasts. It will NOT be dry so do not add anything more to this recipe.