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Ruth Halpor's Swiss Chicken Supreme
Irene Wheat, the DSC at Brighton Gardens of Austin, Texas, has been cooking since she was nine years old. She earned a bachelor of science degree in nutrition from Texas Tech University and has been working in kitchens for 20 years. A longtime resident of Brighton Gardens, Ruth Halpor gave Irene this recipe for Swiss Chicken Supreme and showed her, step-by-step, how to prepare it. When Irene put it on the menu, the residents greeted it enthusiastically. Last year, Mrs. Halpor passed away, but her Swiss Chicken Supreme remains a favorite. “Every time we make this dish, we remember Mrs. Halpor,” Irene says. Ingredients
4–6 oz. boneless, skinless chicken breast
1/4 cup diced onions
1 garlic clove, minced
1/4 tsp. kosher salt
1/4 tsp. freshly ground pepper
4 slices Swiss cheese
1 10.75 oz. can cream of chicken soup
1/2 cup sour cream
1 cup white wine
1 cup chicken-flavor dry stuffing mix
1/4 cup melted butter Preparation - Spray a 9" x 13" pan with cooking spray.
- Place chicken in dish and sprinkle with onions. Season with garlic, salt, and pepper.
- Top each breast with a slice of Swiss cheese.
- In a small bowl combine soup and sour cream and pour over the chicken.
- Pour the wine over the chicken after the soup mixture.
- Toss the stuffing mix in the melted butter, then sprinkle over the chicken.
- Bake uncovered at 350 degrees for 30–40 minutes or until chicken reaches 165 degrees.
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