Friday, August 31, 2012

Chicken Monterey

Chicken Monterey,  Barbara Billings

6 chicken breasts split, boned and skinned  (12 pieces)
salt and pepper to taste
12 slices Monterey Jack cheese
3-4 cups herb stuffing mix (use dry)
2 cans cream of chicken soup
1/4 tsp garlic powder  (optional)
1/2 cup sweet butter, melted
1/2 cup dry white wine

Place breasts in a lightly oiled or buttered 9 x 13 baking dish.  Top each breast with a  substantial slice of cheese.  Combine soup with wine (Chablis is good)  and garlic powder.  Pour over chicken.  Salt lightly and pepper.  Sprinkle with stuffing mix.  Should be completely covered but not too thick.  Drizzle melted butter over stuffing.  Bake at 350 approximately for 50 minutes.

Barbara says, "I have been making this for years and you can't go wrong, everyone loves it."