Thursday, January 31, 2013
Baked Chicken with Stuffed Tomato
Today is a day for family favorites! I have already posted a "must have" chicken salad recipe. Both of these recipes are ones that are requested most times at my retreat. This one is my Mom's recipe, she found it years ago and we have served it several times for family, friends and at the retreat. Now, like my Mom I don't always use or write down a recipe- so if you have any questions, please let me know.
Baked Chicken with a Stuffed Tomato
For best results- split your chicken breasts through the middle to make them thinner and pound them out.
Boneless, skinless chicken breasts, split and pounded (enough for your family)
Velveeta cheese slices
Cream of chicken soup
Peperidge Farm Stuffing Mix (comes in a bag, use the seasoned variety)
Tomatoes, thick sliced (large tomato should give you 3 slices)
Salt and Pepper to taste
In a 9x13 casserole dish, sprayed with cooking spray. Place Chicken breasts in casserole dish. Place 1 slice of cheese on top of each chicken breast. Mix together cream of chicken soup and just a little bit of milk, just spreadable consistancy. Spread the soup mixture over the top of each chicken breast. Place a tomato slice on top of each chicken breast. Place butter in microwavable dish (about 1 TB for every 2 chicken breasts), melt butter. Place peperidge farm stuffing mix in a bowl (about 1/4 cup per slice of tomato). Pour melted butter into the stuffing mix, stir until well coated. Spoon the stuffing mixture onto to the top of each tomato. Bake at 350 until done, aprox 25-30 minutes for thin breasts.
Again- no recipe, sorry! If you have any questions, let me know. Enjoy everyone!