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| INGREDIENTS |
4
(4 oz) |
chicken breasts, boneless, skinless |
| 1 can |
cream of chicken soup, fat-free, low sodium, undiluted |
| 1/2 cup |
dry white wine |
| 8 oz |
shredded Swiss cheese or equivalent in slices |
| 1 1/2 cup |
Pepperidge Farm Herb Stuffing Mix (not the cubes) |
| 2 tbsp. |
butter |
|
|
|
| RECIPE |
- Preheat oven to 350 degrees 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, 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 degrees internal temperature.
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| SERVING SUGGESTION |
SERVING SIZE:
1 breast with 1/4 sauce/topping
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
440 |
|
| Total Fat |
12 g |
|
| Sodium |
810mg |
|
| Total Carbohydrates |
27 g |
|
| Fiber |
2 g |
|
| Protein |
46 g |
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