Swiss Chicken with White Wine

This recipe was submitted by Eric Nagel: My family has been enjoying eMeals for a few months now (my review of eMeals can be read here), and recently we had our first meal that called for wine.  The kids loved the Swiss Chicken, but I thought the stuffing was rather dry (and burnt, in some areas). Next time we have this meal, I’d like to cover the dish with aluminum foil to see if the stuffing could remain moist. Also, my wife just grabbed a bottle of wine from the basement (it was a bottle from my recent shipment from Laithwaites wine club) – I wonder how a different white wine would change this dish?

Swiss Chicken with White Wine
 
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4-6 boneless, skinless chicken breasts
  • 10-3/4 oz. cream of chicken soup (1 can)
  • ¼ c. butter, melted
  • ¼ c. white wine
  • 1 c. stuffing mix
  • 6 slices Swiss cheese
Instructions
  1. Melt the butter & combine with the stuffing mix.
  2. Combine wine & cream of chicken soup.
  3. In a casserole dish, cover chicken with a slice of cheese each.
  4. Pour over the wine & soup mixture, then the stuffing.
  5. Bake uncovered at 350° F. for 45 minutes.

 

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Stromboli

Submitted by Robb “Movidude74” Johnston
Serves 8-12

Ingredients

1 lb. pizza dough ¼ lb. Swiss cheese
¼ lb. sharp provolone ¼ lb. tavern ham
¼ lb. hard salami ¼ lb. slicing pepperoni
1 egg Italian Seasoning
Flour Sweet or Hot Peppers, drained

Directions

  1. Thaw pizza dough according to directions on package.  Roll out dough to about 14-16″ square (if you can only get one side squared, then have that away from you).
  2. Beat one egg & add Italian seasoning to taste.  Brush top of rolled dough.
  3. Layer the deli selections meat, then cheese, then meat, etc.  You can overlap the layer closest to you, but you want to leave an inch or so on the right & left, & 2″ at the edge farthest from you.
  4. The peppers are optional.  If you are adding them, liberally spread a layer just above or below the middle layer of cheese.
  5. Roll or fold the layers of food away from you.
  6. Brush on egg mixture on the exposed dough as you go.
  7. Fold the last bit towards you over the roll of food; fold the loose dough at the sides in to the center.  Coat with egg & flip onto a baking sheet lined with parchment paper.
  8. Coat all remaining surfaces, even if you slop some on the paper.
  9. Cut 3 or 4 slices into the top of the loaf about half way deep.
  10. Bake at 350°F for about 45 minutes or until the dough is browned & cheese is bubbling out of the slices.
  11. Let the dish rest a few minutes before serving.  Slide into 1″ wide slices to serve.


Chef’s Note: Pizza dough is often sold as 2-1 lb. balls of dough, so you might as well make 2. In step 6, I prefer to fold about 3 times, leaving the top edge of dough that you don’t layer exposed.  You can freeze the leftovers and reheat it later.

Northstars

Submitted by Christina Frost

Ingredients

½ loaf Pepperidge Farm Party Slices (thin 1½” square bread slices) ½ c. mayonnaise (NOT Miracle Whip)
1 c. shredded Swiss ½ c. sour cream
1 pkg Italian Good Seasons dressing mix

Directions

  1. Preheat oven to 350°F. Mix all the ingredients together in a bowl. 
  2. Spoon onto bread. Place bread on a cookie sheet & bake 10-15 minutes, until lightly toasted. 
  3. Serve warm.

Chicken Cordon Bleu Pasta

Submitted by jennifer_ann7

Ingredients

2lbs boneless chicken breasts ½ c. seasoned bread crumbs
1 egg ½ c. milk
8 oz. swiss cheese, cubed 8 oz. ham, diced
10 oz. can Cream of Chicken soup 1 c. milk

Directions

  1. Cut chicken into chunks. Beat egg with ½ milk; dip chicken in egg & milk mixture, then into bread crumbs, coating well.
  2. Brown in a little oil until golden. Place chunks in baking dish, add Swiss cheese & ham. Mix cream of chicken soup with 1 c. of milk; mix well & pour over all.
  3. Bake about 30 minutes at 350°F. or until bubbly.
  4. Boil 2 c. of your choice pasta (penne works well). Drain & toss with the chicken mixture.