Chicken Jerusalem I

Chicken Breast - Meat and Poultry

Chicken breasts baked with a creamy white wine sauce. This quick and easy recipe is one of my husband's favorites. The taste far exceeds the preparation, which makes it one of my favorites, too!

Brief

Prep 10 mins

Cook: 1hr

Total: 1hr10 mins

Servings: 5

Yield: 4 to 6 servings

Chicken Jerusalem I

Ingredients

6 skinless

boneless chicken breast halves

1 (10.75 ounce) cancondensed cream of mushroom soup

1 (8 ounce) package cream cheese

1 (1 ounce) package dry Ranch-style dressing mix

1 ¼ cups white wine

Meat and Poultry

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place chicken breasts in a 9x13 inch baking dish. In a blender combine the soup cream cheese dressing mix and wine. Blend until smooth then pour over chicken.

Step 3

Bake at 350 degrees F (175 degrees C) for 1 hour or until chicken is cooked through and no longer pink inside.

Nutritional Information

Chicken Jerusalem I

Servings Per Recipe:5

Calories: 429.2

% Daily Value *

Protein: 37.1g 74%

Carbohydrates: 9.7g 3%

Sugars: 1.6g

Fat: 21g 32%

Saturated Fat: 11.1g 56%

Cholesterol: 131.4mg 44%

Vitamin A Iu: 650.4IU 13%

Niacin Equivalents: 23.3mg 179%

Vitamin B6: 0.8mg 52%

Vitamin C: 1.7mg 3%

Folate: 13.3mcg 3%

Calcium: 64.4mg 6%

Iron: 2.4mg 13%

Magnesium: 51mg 18%

Potassium: 524.6mg 15%

Sodium: 1013.2mg 41%

Thiamin: 0.1mg 12%

Calories From Fat: 188.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.