Aussie Swiss Chicken Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil.
• Bake 50 minutes, or until chicken is no longer pink and juices run clear.

Steps:

• Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
• Preheat oven to 350°F (175°C).
• Place bacon in a large, deep skillet.
• Cook over medium high heat until crisp; set aside.
• In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes.
• Remove half of sauce, cover and refrigerate to serve later.
• Heat oil in a large skillet over medium heat.
• Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned.
• Remove from skillet and place the breasts into a 9x13 inch baking dish.
• Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon.
• Sprinkle top with shredded cheese.
• Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear.
• Garnish with parsley and serve with the reserved honey mustard sauce.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Rub the chicken breasts with seasoning salt.
• Set chicken aside.
• In a medium-large skillet cook bacon until crisp.
• Set bacon aside.
• Drain the majority of the bacon grease and cook the chicken breasts in the same skillet.
• Cook on both sides until browned.
• Meanwhile, in a small bowl combine mustard, honey, light corn syrup, mayonnaise, and dried onion flakes.
• Mix well.
• When chicken breasts are browned, place them in a 9x13 baking dish.
• Spread half of the mustard mixture on the breasts.
• Reserve the rest of the mustard mixture to serve later.
• Layer with bacon, mushrooms and cheese.
• Bake in oven for 15 minutes, or when the cheese is melted and chicken juices run clear.
• Serve with reserved mustard mixture-- enjoy!

Steps:

• Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
• In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
• Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
• Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Steps:

• Dust chicken breasts with the seasoned flour.
• Heat the butter in frying pan; add crushed garlic and chicken; saute gently until chicken is lightly golden brown.
• Add wine; bring to the boil.
• Reduce heat; simmer covered 20 minutes or until chicken is tender; remove chicken from the pan.
• Trim ham and cheese to approximately same size as chicken.
• Put a slice of ham on each chicken fillet, then top with cheese.
• Put on a heatproof serving dish.
• Cook in a moderate oven, uncovered, for 10 minutes or until the cheese has melted.
• While chicken is in oven, bring liquid to the boil; boil uncovered until approximately a half a cup of liquid remains in pan.
• Reduce heat, add cream, chopped shallots and mustard; stir until combined.
• Season with salt and pepper.
• Pour sauce over chicken.

Steps:

• Arrange chicken in a lightly greased 13x9 inch baking dish.
• Top chicken with Swiss cheese.
• Combine soup and wine and stir until well mixed.
• Spoon soup mixture evenly over chicken.
• Sprinkle with crumbled stuffing mix and drizzle melted butter over crumbs.
• Bake at 350° for 50 minutes to one hour.

Steps:

• Arrange chicken in greased casserole dish. Top each chicken breast with cheese slice.
• Combine soup with wine, mixing well. Spoon sauce over chicken; sprinkle with stuffing. Drizzle melted butter over stuffing.
• Bake at 350 degrees for 45 to 55 minutes.

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.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place chicken in a large baking dish. Scatter mushrooms around and sprinkle with Swiss cheese. In a small bowl, combine cream of mushroom soup, sour cream, and chicken broth. Pour sauce mixture over chicken.
• Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and sprinkle with Parmesan cheese and return to oven. Bake for an additional 5 minutes.

Steps:

• Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
• In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
• Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
• Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.