Chicken Jerusalem I recipe

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Ingredients

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) package cream cheese
1 (1 ounce) package dry Ranch-style dressing mix
1 ¼ cups white wine

Nutrition Info

429.2 calories
carbohydrate: 9.7 g
cholesterol: 131.4 mg
fat: 21 g
fiber: : -
protein: 37.1 g
saturatedFat: 11.1 g
servingSize: -
sodium: 1013.2 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place chicken breasts in a 9x13 inch baking dish. In a blender, combine the soup, cream cheese, dressing mix and wine. Blend until smooth, then pour over chicken.

  3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and no longer pink inside.

Recipe Yield

4 to 6 servings

Recipe Note

Chicken breasts baked with a creamy white wine sauce. This quick and easy recipe is one of my husband's favorites. The taste far exceeds the preparation, which makes it one of my favorites, too!

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