Chicken A La Swiss Recipes

SWISS CHICKEN

Steps:

• Preheat oven to 350 degrees F(175 degrees C).
• In a 9x13 inch baking dish, layer the chicken breasts, soup and water. Top each breast with a slice of Swiss cheese, then top it all with the breadcrumbs. Cut the butter or margarine into pads and place them over the top of the casserole.
• Bake in the preheated oven for 45 minutes. Let cool and serve.

BAKED SWISS CHICKEN

Steps:

• Preheat oven to 350°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, combine soup and wine; pour over chicken. Top with cheese and sprinkle with croutons. , Bake, uncovered, until a thermometer inserted in chicken reads 165°, 35-40 minutes.

CHICKEN A LA SWISS

Steps:

• In a large skillet, cook chicken, onion and mushrooms in margarine until tender.
• Add wine, tarragon and salt and pepper to taste.
• Cover and simmer for 8 to 10 minutes.
• In a saucepan cook over low heat,cream or half and half,1 cup Swiss cheese and cream cheese until melted and smooth.
• Put cooked rotini noodles in a 2 or 3 quart casserole dish.
• Spread chicken mixture over the noodles.
• Pour the cheese mixture over all.
• Sprinkle the top with the remaining 1 cup Swiss cheese.
• Bake covered at 325°F for 35-40 minutes.

CHICKEN A LA SWISS

Steps:

• Spread chicken breasts flat, fold cheese and ham slices to fit on top.
• Fold breasts over filling and fasten edge over filling and fasten edges with toothpicks.
• On waxed paper, mix flour and paprika and use to coat chicken.
• In 12 inch skillet over medium heat in hot butter, cook chicken until brown on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 3 minutes or until tender. Remove toothpicks.
• In cup, blend cornstarch and cream and blend until smooth. Gradually stir into skillet. Cook stirring constantly until thickened.
• Serve over chicken.

CHICKEN A LA SWISS RECIPE - (5/5)

Steps:

• Spread skinned and boned chicken breasts flat. Fold cheese and ham slices to fit on top. Roll up like jelly roll and fasten edges with toothpicks. In three separate bowls mix; 1st. bowl - flour,salt, pepper and garlic powder; 2nd. bowl - egg and milk; 3rd. bowl - bread crumbs. Dip chicken in each of the above mixtures, making sure each piece is well coated. Saute in butter in heavy skillet until browned on all sides. Add wine and bouillon cube. Heat to boiling. Reduce heat and simmer covered, 35 - 40 minutes or until tender. Remove with slotted spoon, take out toothpicks and arrange in serving dish and keep warm in oven. In small bowl, blend whipping cream and cornstarch until smooth and gradually stir into drippings in skillet. Cook stirring constantly until sauce has desired thickness. Pour ove chicken and sprinkle with fresh parsley

CROCK-POT SWISS CHICKEN

Steps:

• Lightly spray crock-pot with cooking spray.
• Place chicken breasts in bottom of crock-pot.
• Top with cheese.
• Combine soup and milk, stirring well.
• Spoon soup mixture over cheese; sprinkle with stuffing mix.
• Drizzle melted butter over stuffing mix.
• Cook on high 4 to 6 hours.