In smallest pan, fry breasts until done, about 10
minutes per side. Then cut deep crosshatches into
breasts.
Meanwhile, heat soup, milk, and broccoli together, stirring
occasionally. Pour 3/4 of it over chicken,
reserving the rest for dipping. Try to work the
sauce into the grooves. Simmer covered for several
minutes.
Heap broccoli mix on top of breasts and cover with ham
slices, and then Swiss. Continue heating until
cheese is nicely melted.
Serving
Suggestions
Serve on a bed of yellow saffron rice and with a mix of steamed broccoli/ cauliflower/ carrots and fresh hot breadsticks.
Originally Submitted
7/10/2016
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