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Chicken Provolone

Reviewed: May 19, 2013
I have to admit, we LOVE this recipe! I tweaked it up a little though. Being it is only two of us, we had to cut back the recipe. Cook time on the breast as a whole really needs to be longer then stated above. I found a hour and a half cooked the chicken complete through. Here are the following changes I made: I COOKEDTHE STUFFING!! I DID NOT put it on top raw, it will crisp up in the oven. I layer the chicken, then the cheese (we like it cheesy so about 4 slices), Cream of mushroom soup mixed with the white wine (we add to taste)mixed and poured on top. Then a layer of chopped Portobello Mushrooms mixed with a sliced onion. More cheese and then the stuffing on top. Bake covered with tin foil for about a hour and then a half hour uncovered. Comes out super cheesy and stuffing has a great crunchy top. This one, after the changes, was added to our recipe box!
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