New Menu Chicken a la Fire Station

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Chicken a la Fire Station

"Chicken breasts are pounded skinny, rolled up with butter and seasonings, and then sluggish-baked in a rich bitter cream and sherry sauce. "

Ingredients :

6 skinless, boneless hen breast halves
6 tablespoons butter, divided
1 envelope dry Italian-fashion salad dressing blend
1 (10.75 ounce) can condensed cream of bird soup
1 cup bitter cream
1/4 cup sherry wine

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H50M

Preheat oven to 300 stages F (one hundred fifty degrees C), and grease a 7x11 inch baking dish.
Pound the chook breasts with a meat mallet until flattened. Place 1 tablespoon of butter on every breast, and sprinkle with Italian dressing blend. Roll up the breasts, secure them with toothpicks, and area inside the baking dish.
Whisk collectively the cream of hen soup, bitter cream, and sherry in a bowl until smooth, and pour over the chicken rolls.
Bake within the preheated oven until the chicken is cooked thru and smooth and the sauce is bubbling, approximately 1 half of hours.

Notes :

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