 |
|
|
|
 |
|
 |
| |
| Home -> [Breasts, Chicken, Entrees, Meats, Poultry, Soups & Stews] -> [Campbell soup - chicken breasts espagnole Recipe] |
Campbell soup - chicken breasts espagnole
|
| Artist: |
_ |
Yield: |
6 |
| Categories: |
Breasts, Chicken, Entrees, Meats, Poultry, Soups & Stews |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 3
| lbs | Chicken breasts, split | | 2
| tbsp | Butter, melted | | 1
| can | Golden mushroom soup | | 1/2
| cup | Drained chopped tomatoes | | 2
| tbsp | Port or substitute | | 1/4
| tsp | Rosemary, crushed |
|
Procedures:
| 1 | In 3 quart shallow baking dish 13x9x2" arrange chicken, skin-side down. | | 2 | Drizzle chicken with butter. | | 3 | Bake at 400 °F for 20 minutes. | | 4 | Turn chicken, bake 20 minutes more. | | 5 | Meanwhile, combine remaining ingredients, pour over chicken. | | 6 | Bake 20 minutes more until done. | | 7 | Submitted by jane knox on 09-12-9 |
|
|
|
|
|
|
|
|
|
|
