Saturday, June 23, 2012

Got Dinner?

Creamy Chicken Breasts  
This is a favorite recipe my mother in law gave me at my bridal shower almost 20 years ago.  When I bake it, the delicious aroma takes me back to her kitchen in Virginia.

4 chicken breasts -  boneless, skinless and split
8 slices Swiss cheese
1 can cream of chicken soup
1/4 cup white wine
1 1/2 cups Pepperidge Farm herb stuffing
1/2 cup melted butter
Arrange chicken in shallow ungreased pan.  Place a slice of cheese on each chicken breast.  Stir together the soup and wine.  Pour over the chicken.  Sprinkle with stuffing and drizzle with melted butter.  Bake at 350 degrees for 1 hour.  Serves 8.

Baked Potatoes in the crock pot 
 I love this method for making tender baked potatoes.  It's so easy!  It's great if you have other dishes you need to bake in your oven.  During the summer months if you don't want to heat up the kitchen, just cut up a salad and bake your potatoes in the crock-pot.  Dinner is served!
Prick the potatoes with a fork several times.  Rub potatoes with olive oil and sprinkle with kosher salt.  Wrap tightly in aluminum foil.  Place the potatoes in slow cooker, cook 4 1/2 - 5 hours on high, or on low for 7 1/2 - 8 hours.

I serve Creamy Chicken Breasts and Baked Potatoes with green beans, yeast rolls and banana pudding for dessert.

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