bravo, brave girl: chicken southern living

     When I arrived at Gail's house for a visit, she said she had cooked dinner for me. I asked what it was and she informed me that it would be a surprise. Hmmm, what could that mean?
     As it turned out, she had taken one of my old stand-bys and changed it. I was impressed by her ingenuity and the taste of the dish she had made her own.  
     That, friends, is what it is all about! In a previous blog post, entitled, Is There a 12-Step Program for This?, I challenged you to be brave in the kitchen. After all, it is YOUR kitchen!
     My recipe is an all-time favorite of my own family, our church family (who I cook for on a weekly basis,) and friends.  It is fast, effortless and delicious.
     This chicken dish has the distinction of looking and tasting like you spent hours in preparation, when in reality it requires only minutes... no muss, no fuss.
6 boneless, skinless chicken breasts
2 cans, cream of chicken soup
2/3 c. dry white wine
6 slices, swiss cheese
2 T. choped italian parsley
2 c. herb stuffing mix
1 stick unsalted butter
Spray 9x13 glass baking dish with cooking spray. Wash chicken breasts and place in baking dish. Lay one slice of cheese over each of piece chicken.
Combine soup, wine and chopped parsely in a bowl and whisk until blended. Pour over chicken, making sure it is covered. Melt butter and combine with stuffing mix. Spread over top of chicken, gravy mixture. Bake in preheated 350 degree oven, uncovered for fouty five minutes to an hour.
     Note: We like it with rice. If you want to add a couple more chicken breasts, use a family sized soup instead of two small ones. In my household, the gravy is king!
     If you run out of gravy before you run out of rice, it gets ugly and mayhem ensues! If you increase the soup, increase the wine a little.
     When talking of stuffing mix, I am referring to the type used for Thanksgiving, such as Pepperidge Farm, not Stove Top.

Gail's Chicken Southern Lemon:
     Gail added lemon juice to the wine and soup mixture, then substituted cornbread stuffing mix for the herb type I had used.
     All other directions remain the same. The result was great... I love them both! I may have to make Gail's version next time.