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Chicken Gruyere




Source of Recipe


Internet


List of Ingredients




3 tablespoons butter
1 onion, thinly sliced into rings
1 cup shredded GruyËre cheese (4 ounces)
3/4 cup corn bread stuffing mix
1 teaspoon paprika
4 medium skinless, boneless, chicken breasts halves (1 pound) salt and pepper
1/2 cup dry white wine
1/2 cup chicken broth
2 tablespoons butter



Recipe



Melt 3 tablespoons of butter in a large skillet. Add the onion; cover and cook slowly until soft but not brown. Remove skillet from heat.

Mix the cheese, stuffing mix, and paprika together. Rinse the chicken breasts in cold water and pat dry with paper towels. Lightly sprinkle the chicken breast with salt and pepper.

Spread half of the cooked onion in the bottom of a 2-quart square baking dish. Add the chicken breasts and top with the remaining onion. Cover with the cheese and stuffing mixture. Combine the white wine and chicken broth and pour over the casserole. Dot with 2 tablespoons of butter.

Bake, uncovered, in a 350 degrees oven for 35 to 40 minutes or until the topping is bubbly and lightly browned and the chicken is tender and no pink remains. Let stand for 10 minutes before serving. Serves 4.