Found this recipe in the Greer(SC)Now magazine and it could not be easier or tastier. I could not believe the end results. Needs to be topped with Cool Whip or ice cream for a true home run.
Have since replaced sugar with 12 packets of Splenda and it tastes even better with half the guilt!
Tweaked a much more complicated recipe I saw in Food & Wine magazine to more meet my needs. This is very simple, yet tastes gourmet. The flavors of the roasting vegetables seep down onto the bread. Don't be afraid to lift up corner of dish to make sure bread is toasted.
When I saw the insert in my Sunday paper, just knew that I had to try and replicate a fantastic picture of Tuscan Chicken. After tweaking it a bit, came up with a very satisfying dish. Think you will like it.
Had this dish somewhere and had been craving ever since. Unable to find the recipe, put together my own and it turned out just as I'd hoped. The key is the saltiness of the Smithfield ham. No canned mushrooms allowed! Only the fresh boys. Suppose you could use prosciuotto in place of Smithfield ham. Hope you find this as easy and delightful as I did.
This is a surefire pleaser, found many years ago on eatchicken.com. So easy, yet different from run-of-mill baked chicken. The corn makes a great accompaniment. Supposedly this recipe eminated from farmers of Eastern Shore Maryland.
Not sure where I originally got this, but over the years have perfected it to my taste. It's an easy, quick recipe that's sure to please. Serve with a nice green salad, some crusty bread and you have yourself a nice meal.