Chicken Italiano


The Village Winery

by Liz Silva Hall

  • 6 boneless, skinless chicken breasts
  • 2 cups crumbled cheese (asiago, parmesan, mozza, and jack)
  • 1 can cream of mushroom
  • 1/2 cup of Legacy Chardonnay
  • 1 pkg. of Long Grain and Wild Rice stuffing mix
  • 1/4 cup melted butter
  • 1 tsp Sundried Tomato herb mix
  • 1 tsp Italian herb mix


In a deep casserole dish place the chicken and sprinkle on both herb mixtures. Cover with the cheese and set aside. In a small bowl combine mushroom soup and the wine, blending until smooth and pour over the chicken. Combine both stuffing packages with the melted butter and sprinkle over the chicken. Cover and bake in a 350 oven for about 40 minutes. Uncover and bake for another 5 to lightly brown the top. Serve this terrific meal with raw veggies and dip or a great light spinach salad. A great glass of Legacy Chardonnay or KRC Chardonnay/Semillon would top this meal to perfection.