6 boneless skinless chicken breasts
1 pkg. dry Italian salad dressing mix
1 c. white grape juice
8 oz. cream cheese
1 can cr. of chicken soup
Wash chicken, trim fat, & pound to tenderize. Place chicken in a greased fry pan & sprinkle the Italian dressing mix over top. When the bottom is lightly brown, flip over & sprinkle the other side as well. (You want to lightly brown the chicken breasts on both sides). Place cream cheese in a small saucepan over med. to low heat. Let this melt down & next add soup. Stir well until smooth. Remove from heat & slowly pour in juice using a whisk to blend well. (Optional: add a little salt & pepper). Place browned chicken in a crock pot & pour liquid over the top. Gently stir so the chicken is coated with the sauce. Cook on low for 3 hrs.
*This is awesome served over rice.
Helen E. Jones
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