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| INGREDIENTS |
| 4 |
(4 oz.) chicken breasts, boneless, skinless |
| 1 can |
(10¾ oz.) cream of chicken soup, fat-free, low sodium, undiluted |
| ½ cup |
dry white wine |
| 8 oz. |
shredded Swiss cheese or equivalent in slices |
| 1½ cups |
Pepperidge Farm Herb Stuffing Mix (not the cubes) |
| 2 tbsp. |
butter |
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| RECIPE |
- Preheat oven to 350°F.
- Spray 8 x 8” glass baking dish with cooking spray.
- Place chicken breasts in single layer in dish.
- Sprinkle with salt and pepper to taste.
- Top with Swiss cheese.
- Mix soup with white wine and pour over cheese.
- Top with stuffing mix and distribute butter evenly over top.
- Bake for 30-40 minutes or until chicken is cooked through (165°F internal temperature).
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| SERVING SUGGESTION |
SERVING SIZE:
1 breast w/¼ cup sauce/topping
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
440 |
|
| Total Fat |
12 g |
|
| Sodium |
810 mg |
|
| Total Carbohydrates |
27 g |
|
| Fiber |
2 g |
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| Protein |
46 g |
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