300 Chicken Recipes
freezing (sauce is better after frozen for a week), bake for only 1/2 hour. Defrost all day
when serving, and bake for the remaining 1 1/2 hours at 325 degrees.
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CHICKEN ST. STEVENS
4 whole chicken breasts, boned, skinned and halved
8 thin slices Smithfield ham (prosciuto may be substituted)
8 thin slices Swiss cheese
1 can mushroom soup, undiluted
1/2 pt. sour cream
Fresh mushrooms, sliced
1/4 c. sherry or madeira
In a bowl, combine soup, sour cream, wine and mushrooms. Place chicken in a 9" x
13" dish and cover with ham slices. Pour sauce over chicken, reserving a small amount
for later. Sprinkle with paprika. Bake, covered, for 45 minutes to 1 hour at 350
degrees. When done, cover with cheese and the remaining sauce. Bake an additional
couple minutes until the cheese melts. Serves 8.
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CHICKEN WELLINGTON
4 chicken breasts, boned and halved
1 pkg. Uncle Ben's Wild Rice Mix
1 pkg. Pillsbury crescent rolls
1 egg, separated
Cook rice by package directions. Beat egg white and add to rice. Spoon rice onto
chicken half. Cover with other half. Separate dough into 4 pieces, using 2 rolls for each
piece. Roll each piece with a rolling pin until thin.
Wrap one thin piece of dough around chicken, covering completely. Place chicken in
baking pan and brush with egg yolk. Cover pan with foil. Bake at 350 degrees for 30
minutes. Uncover and bake another 20 to 30 minutes until golden brown. Serve with
currant sauce (below). Serves 4.
--CURRANT SAUCE:-1 jar red currant jelly
1 tsp. worcestershire sauce
1 tsp. lemon juice
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