Recipe by Gina
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dry white wine
buttery round crackers, crushed
1 (8 ounce) can
chopped fresh parsley
skinless, boneless chicken breast halves
shredded Cheddar cheese
This is an awesome recipe. I subed asiago cheese and it killed!
Yum is right! I only made one serving and had a bit too much crab (leftover from crab leg dinner) and I stink at flattening chicken breasts so it was sloppy - but the taste was fantastic! The only thing I changed was to add an ice cube's worth of lemon juice to the sauce, because I didn't have any dry wine. I really wanted to take a picture before I ate but it smelled too good and I had to dive right in! Good one Gina!
This was very good! I thought I might need to double the sauce, but it was just fine as is. If I make it again I would put dill in the sauce maybe....
I am delighted to see that this delicious recipe is still being submitted by new generations of cooks! I was looking for it on the BH&G website to send to a friend, and this page showed up online. This is originally from their 'All American Recipes' cookbook, which I received from my mother-in-law in 1981! It really is an easy recipe which will impress the novices and long-time dinner guests. You will not be sorry!
The sauce on this dish is very good. Does need some seasoning though. Added some salt and pepper once it was thickened. Used Parmesean cheese on the top and sprinkled with paprika for color. I was also in a hurry and baked it at 400 degrees F for 30 minutes.
* Percent Daily Values are based on a 2,000 calorie diet.
Gina's Crab Stuffed Chicken Breast
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 391
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