Earl Cooks Creamy Baked Chicken & Swiss

I was searching for something to cook that would fit the ingredients I had and came upon a recipe that sounded perfect. I had just purchased some all-natural boneless & skinless chicken breasts from Sprouts. The ones I selected were HUGE. In addition to fitting my ingredients, I needed a short prep time since I needed to get it done during halftime of the Utah Jazz game. I found a recipe I could make my own on a site called Lil' Luna, a craft/lifestyle site.

I Started with just one of the huge breasts and butterflied it, then cut it and separated the 2 halves so there would be 1 for me and 1 for "Turkey" (my wife's nickname). I took a non-stick, metal, rimmed, ¼ sheet pan and added pan spray an about small amount of EVOO (extra virgin olive oil), to the pan. I then added seasoning to the bottom of the pan and the chicken breast-DON'T DO THIS! It will be too salty! The salt will come later and the 2 cheeses will add more! Then I covered each breast with sliced baby swiss cheese. Next mix together the following:

• ¼ Cup Mayonnaise (although when you say mayonnaise, my wife says Miracle Whip)
• ¼ cup sour cream
• ½ cup grated Parmesan Cheese (divided). Reserve ¼ to top with.
• ¼ tsp. salt
• ¼ tsp. pepper
• ½ tsp. garlic powder (I wouldn't recommend crushed garlic but granulated garlic works) 

After mixing together well, smear paste gently over swiss and any exposed parts of the chicken. Sprinkle reserved cheese over all and place in a preheated 375℉ oven on the center rack. Bake for 1 hour, turning after 30 minutes to even out baking.

This is what mine looked like after removing from the oven and it looks kinda bad. but it's not!. It was the best baked chicken I have had, except for the Sour Cream Chicken found here too.

Considerations and What I will do next time:
I mentioned the salt. Don't salt anything except the mix. In addition, next time I will use a glass baking dish as you can see from the final plated dish it looks good. I added asparagus as our side but any veggie would work or even a nice salad. Baking a potato along side them would also be great and save energy too!

🖶 click to print recipe

Earl Cooks Creamy Baked Chicken & Swiss

by Earl Cooks November-21-2017

I was searching for something to cook that would fit the ingredients I had and came upon a recipe that sounded perfect. I had just purchased some all-natural boneless & skinless chicken breasts from Sprouts. The ones I selected were HUGE. In addition to fitting my ingredients, I needed a short prep time since I needed to get it done during halftime of the Utah Jazz game. I found a recipe I could make my own on a site called Lil' Luna, a craft/lifestyle site.

Ingredients

• 2 Chicken Breast, boneless, skinless
• ¼ Cup Miracle Whip
• ¼ cup sour cream
• ½ cup(divided). Reserve ¼ to top with Parmesan Cheese, grated
• ¼ tsp salt
• ¼ tsp pepper, fresh ground
• ½ tsp garlic powder (I wouldn't recommend crushed garlic but granulated garlic works)

Instructions

I Started with just one of the huge breasts and butterflied it, then cut it and separated the 2 halves so there would be 1 for me and 1 for "Turkey" (my wife's nickname). I took a non-stick, metal, rimmed, ¼ sheet pan and added pan spray an about small amount of EVOO (extra virgin olive oil), to the pan.After mixing together well, smear paste gently over swiss and any exposed parts of the chicken. Sprinkle reserved cheese over all and place in a preheated 375℉ oven on the center rack. Bake for 1 hour, turning after 30 minutes to even out baking.

Details

Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 mins Yield: 2 large portions