Country Chicken

We've been through a few stuffing-topped chicken recipes, and this was our favorite. It's super easy, too.

4 boneless, skinless chicken breasts
Salt and pepper
4 slices Swiss Cheese
1 can (10.75 oz. can) Cream of Chicken soup
1/4 cup white wine
1 cup stuffing mix--Herb or Chicken
2 TB melted butter

Preheat oven to 350.

Butter a 9x13 inch pan. Place chicken in the prepared pan and season lightly with salt and pepper. Layer the cheese slices on top.

Place the soup and wine in a bowl and mix together. Pour over the cheese. Sprinkle the stuffing mix on top and drizzle with melted butter. Bake for 45 minutes.

Recipe Source: www.tastykitchen.com

Baked Eggs

I stole this recipe from a friend who made it for a special occasion breakfast. The eggs were rich and wonderful.


















1 TB butter
6 large eggs
1 tsp freshly ground black pepper
3/4 tsp salt
2 TB whipping cream

Prehat oven to 350.

Coat each of 6 ramekins or custard cups with 1/2 teaspoon butter. Break 1 egg into each prepared ramekin. Sprinkle eggs evenly with salt and pepper; spoon 1 teaspoon cream over each egg. Place ramekins in a 9x13" baking dish. Add hot water to pan to a depth of 1 1/4 inches. Bake at 350 for 25 minutes or until eggs are set to desired consistency.

Recipe Source: Sunset Magazine