Gruyere Chicken
- Reviews 2
Ready In: 1 hr 10 mins
Serves: 4
Ingredients
- 3 tablespoons butter or 3 tablespoons margarine
- 1 onion, thinly sliced into rings
- 1 cup shredded gruyere cheese (4oz)
- 3⁄4 cup cornbread stuffing mix
- 1 teaspoon paprika
- 4 medium boneless skinless chicken breasts
- salt and pepper
- 1⁄2 cup dry white wine
- 1⁄2 cup chicken broth
- 2 tablespoons butter or 2 tablespoons margarine
Directions
- Melt 3 T of butter or margarine in a skillet.
- Add the onion; cover and cook slowly until soft but not brown.
- Remove skillet from heat.
- Mix the cheese, stuffing mix, and paprika together.
- Rinse the chicken pieces in cold water and pat dry with paper towels.
- Lightly sprinkle the breasts with salt and pepper.
- Spread half of the cooked onion in the bottom of a 2 quart square baking dish.
- Add the chicken, and top with the remaining with onion.
- Cover with the cheese and stuffing mix.
- Combine the white wine and chicken broth, and pour over casserole.
- Dot with remaining 2 T of butter.
- Bake, uncovered, in a 350 oven for 35-40 minutes or until top is bubbly and lightly browned.
- If the chicken pieces are bigger and need more cooking time, check after 35 minutes and then cover with foil to add additional minutes.
- The chicken should be tender with no pink remaining.
- Let stand for 10 minutes before serving.
- This recipe is doubled easily.
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