FLORIDA CHICKEN
Royal Oak Ecclesia, Michigan
FLORIDA CHICKEN
Royal Oak Ecclesia, Michigan
Chicken Breasts - boneless and skinless
12 oz. Swiss Cheese
1/3 cup white wine
1 can cream of celery soup
Peppridge Farm Stuffing Crumbs
1 stick of butter (you can cut the butter in half or substitute)
Put chicken breasts on bottom of 13" x 9" baking dish. Lay slices of Swiss Cheese on chicken. Combine wine and celery soup and pour over cheese. Sprinkle Peppridge Farm stuffing crumbs over this, then drizzle melted butter over crumbs. Bake 350 degrees for 55 minutes.
[When I received this recipe from Sis. Debi in the mail I immediately purchased the ingredients and made this dish for supper the next night. It was not only very simple and quick to prepare, it was delicious -company dish delicious! We call Sis. Debi "Debi Crocker" and any of you that have eaten at her house (which is lovingly called "Wilhoit Mountain" by many) knows why! - L.C.]
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