Ingredients
- 4 slices skinned thigh or breast, 3 ozs. each
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup sliced mushrooms
- 3 teaspoons dehydrated onion flakes
- 1/2 cup onion bouillon
- 4 oz swiss cheese
- 3/4 cup skim milk
- 3/4 teaspoon brandy extract
- 2 1/4 cups romaine lettuce, shredded
- pimento strips for garnish
Directions
Sprinkle chicken with onion powder, salt, and pepper. Bake at 350 degrees for 20 minutes, or until cooked through. In a non-stick skillet, over low heat, cook mushrooms and dehdrated onion flakes in bouillon, 5 minutes. Drain. Combine swiss cheese and skim milk in saucepan. Cook over low heat, stirring frequently, for 10 minutes, or until cheese is melted and sauce is smooth. Stir in brandy extract. Spoon shrredded lettuce in 4 equal portions on baking dish. Place one-quarter of the mushroom mixture in an even layer on each portion of lettuce. Top each portion with a chicken slice. Spoon one-quarter of the milk-cheese mixture on each portion of chicken. Spread cheese mixture to cover chicken. Bake at 425 degrees for 2 minutes, or until hot. Makes 4 servings.
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