What I had intended to write about yesterday was sex, but other more burning issues pre-empted that post. Sorry. You missed out.
Today, I am going to share a recipe.
This could have been prevented.
Previously, I shared a lasagna recipe that you could find online and add the after-market details to make into something special.
Today, I am sharing Creamy Chicken Breasts. Some people call it Swiss Chicken. Both those names are foreign to my home as we call this Lindsay Chicken for the very special woman who shared the recipe.
4 WHOLE CHICKEN BREASTS
8 (4X4″ ) SLICES SWISS CHEESE
1 CAN CREAM OF CHICKEN SOUP
1/4 CUP DRY WHITE WINE
1 CUP HERB SEASONED STUFFING MIX
1/4 CUP BUTTER
Arrange chicken in a lightly greased 13 x 9 x 2″ baking dish. Top with cheese. Combine soup and wine in a medium bowl, stirring well. Spoon sauce over chicken evenly and sprinkle with stuffing mix. Drizzle melted butter over the crumbs. Bake at 350 for 45 to 55 minutes. Yield: 8 servings.
That’s the basic recipe off the page Lindsay gave me (she never made it that way either). Here’s what you do to make this really,really
something to roll around naked in special:
DOUBLE THE SOUP
DOUBLE THE WINE
DOUBLE THE BUTTER
MASH SOME POTATOES
DON’T EVEN DO INSTANT
JESUS IS NOT A FAN OF INSTANT
IT’S EASY AND DOESN’T TAKE THAT MUCH MORE TIME
Another great feature of this recipe is that you can be done in the slow cooker. Like so:
One of my daughters recently commented that she couldn’t wait to have a boyfriend to cook for. (Okay, cutest thing,…ever.)
I know he’ll be enjoying some Lindsay Chicken. Lucky devil.