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Baked chicken with mushroom Swiss cheese, over herb country dressing. Hot, gooey and delicious, with the stuffing the consistency of smooth custard quiche. The breasts were so big, I had to filet and trim into six pieces. Layer in the bread mix, add the chicken on top, cover with more mushrooms and bury under Swiss cheese. One hour at 350 degrees, then finish uncovered for another ten minutes. Fresh crunchy asparagus finished it off.
