Pate Stuffed Chicken Breasts With Sour Cream Recipe
Ingredients
| Braunschweiger package | 1 | |
| 8 boneless skinless chicken breast halves | ||
| Cream of celery | 1 Can (10oz), condensed | |
| Sour cream | 3 Cup (16 tbs) | |
| Curry powder | 1/2 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Hot cooked rice or mashed potatoes | ||
Directions
Cut braunschweiger chub in half crosswise and then cut each half into quarters lengthwise to make 8 strips.
Cut pocket in each chicken breast and insert 1 strip in each pocket.
Place chicken in 13x9-inch baking pan.
Blend together soup, sour cream, curry powder and paprika; pour over chicken.
Cover tightly and bake at 275°F 2 hours.
Uncover and continue baking 30 minutes.
Cut pocket in each chicken breast and insert 1 strip in each pocket.
Place chicken in 13x9-inch baking pan.
Blend together soup, sour cream, curry powder and paprika; pour over chicken.
Cover tightly and bake at 275°F 2 hours.
Uncover and continue baking 30 minutes.
Chef
