Monday, November 10, 2008

my secret and a recipe share: Swiss Cheese Baked Chicken Breasts

Wanna know a secret? Okay, here it is (just promise not to laugh). I can't cook. Honestly. Not. One. Bit. I never got around to making it a priority in my life. Growing up, I hardly spent any time in my mom's kitchen- except to eat, of course. In my 16 years of marriage, there have been few things I have made for my family that they would actually consider edible. (I guess I never got the hang of following a recipe- not exactly, anyway.)

So, what does my family do for food? Well, we sure can't hit McDonald's and Wendy's everyday (even though the kids would love it if we did). I used to be able to sweet-talk my hubby into cooking duty. Heck, I even told him I would clean up after him if he did the cooking. That used to work, but one day he just up and quit preparing our meals. Not. Cool. So, left with no other option, I HAD to figure out what the purpose was for all those crazy looking utensils in my drawers and cupboards.

The first thing I had to master was following a recipe. I had to make myself realize that all the ingredients had to be measured EXACTLY- no more guessing. I also had to get it through my head that I couldn't skip any steps (they were numbered for a reason- go figure!) Then, I needed to find a source for SIMPLE recipes.

You have to love it when your family and friends share their recipes for dishes that they think you just might be able to pull off! I am fortunate that my family has taken pity on me and supplied me with an actual book of favorite family recipes. (Well, they didn't actually make it just for ME; surely, I can't be the only family member who can't cook!)

I can't tell you that I am now a wonderful cook- far from it! But recipes like the one below are helping me get there.


Swiss Cheese Baked Chicken Breasts (Submitted by Sr. Rita Yeasted)

4 large whole (or 8 split) chicken breasts, boned or unboned (your preference)
8 slices Swiss cheese
1 (10 3/4 oz.) can cream of chicken soup
1/4 c. dry white wine
2 c. seasoned stuffing mix
1/3 c. butter, melted

1. Split chicken breasts (if they are not split); remove the skin and bone them, if desired.
2. Rinse, pat dry, and arrange chicken in a 2 quart shallow casserole.
3. Place a slice of cheese on each.
4. In a small bowl, stir soup and wine together and pour over chicken.
5. Coarsely crush stuffing mix; sprinkle over chicken and evenly drizzle on butter.
6. Sprinkle top generously with paprika.
7. Bake, uncovered, at 350 degrees for 45-50 minutes.

Serve with rice.

1 comment:

Karen said...

Hi honey! It's been a long time. Sorry about that. I just needed to get away from the scrap world for a long time. I haven't scrapped in almost 2 years. I play roller derby now. Odd switch, huh?

Anyway, your recipe sounds pretty good. Let me know if you need more easy recipes. I love to cook! You can try my "famous" garlic chicken now. LOL

Hope all is well with you and yours.

PS I'm not Princess Karen anymore. I go by Cupcake Von Rotten #C-4 with : )