Name: Baked Chicken Lucerne
Yield: 4 servings
Ingredients: 8 small boneless skinless chicken breasts (2 lb.); 1 WYLER'S Instant Bouillon Chicken Flavored Cube; 1/2 cup boiling water; 6 Tbsp. butter or margarine, divided; 1/4 cup flour; 1/4 tsp. dried tarragon leaves; dash ground red pepper (cayenne); 1 cup milk; 1 pkg. (8 oz.) KRAFT Shredded Swiss Cheese; 1 cup fresh bread crumbs

Servings: persons

8 small boneless skinless chicken breasts (2 lb.)
1 WYLER'S Instant Bouillon Chicken Flavored Cube
1/2 cup boiling water
6 Tbsp. butter or margarine, divided
1/4 cup flour
1/4 tsp. dried tarragon leaves
dash ground red pepper (cayenne)
1 cup milk
1 pkg. (8 oz.) KRAFT Shredded Swiss Cheese
1 cup fresh bread crumbs

1
Heat oven to 375F.
2
Cook chicken in nonstick skillet on medium high heat 3 to 4 min.
3
on each side or until lightly browned on both sides.
4
Place chicken in 9-inch square baking dish sprayed with cooking spray.
5
Dissolve bouillon in boiling water.
6
Melt 3 Tbsp.
7
butter in medium saucepan.
8
Stir in flour and seasonings; cook and stir on medium heat 1 min.
9
or until bubbly.
10
Gradually stir in milk and bouillon mixture; cook and stir 3 to 4 min.
11
or until thickened.
12
Add cheese; stir until melted.
13
Pour sauce over chicken in dish.
14
Melt remaining butter; toss with bread crumbs.
15
Sprinkle over chicken mixture.
16
Bake 20 to 25 min.
17
or until chicken is done (165F).

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Baked Chicken Lucerne

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